Spiced Pinto Bean Tacos
Spiced Pinto Bean Tacos
Ingredients
For the Tacos
- 2 tablespoons olive oil
- 1 can pinto beans, 15 ounce, rinsed and drained
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 8 corn tortillas, small (6-inch)
For the Lime Crema
- 1/2 cup sour cream, or plain Greek yogurt
- 1 tablespoon lime juice, freshly squeezed
- 1/4 teaspoon salt
For Serving (Optional Toppings)
- 1 avocado, sliced or diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup red onion, finely diced
- 1/4 cup Cotija cheese, crumbled
- 2 lime wedges
Instructions
- 1
Prepare the lime crema: In a small bowl, whisk together 1/2 cup of sour cream (or plain Greek yogurt), 1 tablespoon of freshly squeezed lime juice, and 1/4 teaspoon of salt until smooth. Set aside.
⏱️ 3 min - 2
Prepare your desired toppings, such as slicing the avocado, chopping fresh cilantro, and finely dicing the red onion.
⏱️ 5 min - 3
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the rinsed and drained pinto beans, 1 teaspoon of chili powder, 1 teaspoon of ground cumin, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of freshly ground black pepper. Cook, stirring occasionally, for 7 to 10 minutes, or until the beans are heated through and the spices are fragrant.
⏱️ 10 min - 4
Warm the corn tortillas. You can do this by heating them in a dry skillet over medium heat for 30 seconds per side, wrapping them in a damp paper towel and microwaving for 30 to 60 seconds, or wrapping them in foil and heating them in a preheated oven at 350°F for 5 to 7 minutes.
⏱️ 5 min - 5
To assemble the tacos, spoon the spiced pinto beans onto the warm tortillas. Drizzle generously with the prepared lime crema and top with your desired optional toppings such as sliced avocado, chopped fresh cilantro, finely diced red onion, crumbled Cotija cheese, and a squeeze of fresh lime juice from the wedges.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spiced Pinto Bean Tacos
Ingredients
For the Tacos
- 2 tablespoons olive oil
- 1 can pinto beans, 15 ounce, rinsed and drained
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 8 corn tortillas, small (6-inch)
For the Lime Crema
- 1/2 cup sour cream, or plain Greek yogurt
- 1 tablespoon lime juice, freshly squeezed
- 1/4 teaspoon salt
For Serving (Optional Toppings)
- 1 avocado, sliced or diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup red onion, finely diced
- 1/4 cup Cotija cheese, crumbled
- 2 lime wedges
Instructions
- 1
Prepare the lime crema: In a small bowl, whisk together 1/2 cup of sour cream (or plain Greek yogurt), 1 tablespoon of freshly squeezed lime juice, and 1/4 teaspoon of salt until smooth. Set aside.
⏱️ 3 min - 2
Prepare your desired toppings, such as slicing the avocado, chopping fresh cilantro, and finely dicing the red onion.
⏱️ 5 min - 3
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the rinsed and drained pinto beans, 1 teaspoon of chili powder, 1 teaspoon of ground cumin, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of freshly ground black pepper. Cook, stirring occasionally, for 7 to 10 minutes, or until the beans are heated through and the spices are fragrant.
⏱️ 10 min - 4
Warm the corn tortillas. You can do this by heating them in a dry skillet over medium heat for 30 seconds per side, wrapping them in a damp paper towel and microwaving for 30 to 60 seconds, or wrapping them in foil and heating them in a preheated oven at 350°F for 5 to 7 minutes.
⏱️ 5 min - 5
To assemble the tacos, spoon the spiced pinto beans onto the warm tortillas. Drizzle generously with the prepared lime crema and top with your desired optional toppings such as sliced avocado, chopped fresh cilantro, finely diced red onion, crumbled Cotija cheese, and a squeeze of fresh lime juice from the wedges.
⏱️ 5 min