Vegan Pinto Bean Tacos
Whether you used freshly cooked beans or canned, these tacos are fresh and full of flavor.
Servings: 8 Tacos
Ingredients
- 2 cups cooked pinto beans with bean broth
- salt and pepper to taste
- 8 small corn tortillas preferably from scratch (see note)
- 2 roma tomatoes diced
- 1/2 cup sweet corn kernels
- 1 avocado sliced
- 2 jalapeño peppers sliced
- finely chopped fresh cilantro for garnish
- 1 lime quartered
Instructions
- For home-cooked beans: Scoop out two cups with a little bean broth and reheat in a large pan for about 5 minutes, or until the liquid evaporates enough so the broth becomes a thick sauce. For canned beans: Drain and rinse the beans, then heat with 1/4 cup of chicken or vegetable stock. Season with salt and pepper, to taste.
- Prepare the tortillas from scratch, or if using pre-made tortillas, warm them in a small pan over medium heat, about 30 seconds per side.
- Assemble tacos by spooning 1-2 tablespoons of beans onto one tortilla, then topping with tomatoes, jalapeño, avocado, corn, and cilantro.
- Squeeze some fresh lime juice onto your taco right before taking the first bite.
Notes
Nutrition
Calories: 171kcal