Name: Crispy Pinto Bean Tacos
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 2 cups cooked pinto beans (or 1 can, drained and rinsed); 2 tablespoons olive oil; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/2 teaspoon garlic powder; Salt and pepper, to taste; 6 small corn or flour tortillas; 1 tablespoon vegetable oil (for frying); 1 cup shredded lettuce; 1/2 cup diced tomatoes; 1/4 cup diced red onion; 1 avocado, sliced; Fresh cilantro, for garnish; Lime wedges, for serving; Salsa or hot sauce, for serving (optional)

Description

Crispy Pinto Bean Tacos are a plant-based twist on classic tacos, with crispy seasoned pinto beans, fresh veggies, and a zesty topping of salsa. These easy-to-make tacos offer a satisfying crunch and are perfect for a healthy, meatless meal.

Ingredients

2 cups cooked pinto beans (or 1 can, drained and rinsed)

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon garlic powder

Salt and pepper, to taste

6 small corn or flour tortillas

1 tablespoon vegetable oil (for frying)

1 cup shredded lettuce

1/2 cup diced tomatoes

1/4 cup diced red onion

1 avocado, sliced

Fresh cilantro, for garnish

Lime wedges, for serving

Salsa or hot sauce, for serving (optional)

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Instructions

In a medium bowl, mash the cooked pinto beans with a fork or potato masher, leaving some chunks for texture. Season with cumin, chili powder, garlic powder, salt, and pepper. Mix until combined.
Heat olive oil in a large skillet over medium heat. Add the mashed beans and cook for 5-7 minutes, stirring occasionally, until the beans become crispy and golden brown.
In a separate skillet, heat vegetable oil over medium heat. Fry the tortillas, one at a time, for 1-2 minutes per side, or until golden and crispy. Remove and place on paper towels to drain.
Fill each fried tortilla with a generous amount of crispy pinto beans. Top with shredded lettuce, diced tomatoes, red onion, and sliced avocado.
Garnish with fresh cilantro, a squeeze of lime, and salsa or hot sauce if desired. Serve immediately.

Notes

For extra heat, add chopped jalapeños, cayenne pepper, or chipotle powder to the beans.

Use black beans or refried beans if you prefer a different flavor.

For a creamier taco, drizzle Mexican crema or a dairy-free alternative on top.

Make the recipe gluten-free by using corn tortillas.

Freeze cooked crispy beans for up to 2-3 months in a freezer-safe container.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Frying
Cuisine: Mexican

Nutrition

Serving Size: 1 taco
Calories: 180
Sugar: 2g
Sodium: 250mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 6g
Protein: 7g
Cholesterol: 0mg