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vegan pinto bean tacos

Vegan Pinto Bean Tacos

Whether you used freshly cooked beans or canned, these tacos are fresh and full of flavor.

Course Entree
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Yield 8 Tacos
Calories 171 kcal
Author Christel Oerum


  • 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


  1. 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.

  2. 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.

  3. Assemble tacos by spooning 1-2 tablespoons of beans onto one tortilla, then topping with tomatoes, jalapeño, avocado, corn, and cilantro.

  4. Squeeze some fresh lime juice onto your taco right before taking the first bite.