Mexican > Tacos > Bean Tacos

Pinto Bean Tacos Recipe

Ingredients with Measurements:
- 2 cups cooked pinto beans
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 8 corn tortillas
- 1/2 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled queso fresco
- Lime wedges for serving

Special equipment needed: None

Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the cooked pinto beans, cumin, chili powder, smoked paprika, salt, and pepper. Stir to combine and cook for 5-7 minutes, until heated through.
4. Warm the tortillas in a dry skillet or on a griddle until lightly browned and pliable.
5. To assemble the tacos, spoon some of the pinto bean mixture onto each tortilla.
6. Top with shredded lettuce, diced tomatoes, cilantro, and crumbled queso fresco.
7. Serve with lime wedges on the side.

20 minutes
Temperature: Medium heat
Serving size: 4

Nutritional information:
Calories: 250
Fat: 8g
Saturated Fat: 2g
Cholesterol: 5mg
Sodium: 300mg
Carbohydrates: 35g
Fiber: 8g
Sugar: 3g
Protein: 10g

Substitutions for ingredients:
- Black beans or kidney beans can be used instead of pinto beans.
- Feta cheese can be used instead of queso fresco.
- Flour tortillas can be used instead of corn tortillas.

Variations:
- Add sliced avocado or guacamole to the tacos.
- Top with salsa or hot sauce for extra flavor.
- Use the pinto bean mixture as a filling for burritos or quesadillas.

Tips and tricks:
- Make sure to warm the tortillas before assembling the tacos to prevent them from breaking.
- You can also heat the tortillas in the microwave for a few seconds.
- If the pinto bean mixture is too dry, add a splash of water or vegetable broth to moisten it.

Storage instructions:
- Store leftover pinto bean mixture in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the pinto bean mixture in a skillet over medium heat until heated through.

Presentation ideas:
- Arrange the tacos on a platter and garnish with extra cilantro and lime wedges.

Garnishes:
- Lime wedges, cilantro, and crumbled queso fresco.

Pairings:
- Serve with a side of Mexican rice or a simple green salad.

Suggested side dishes:
- Mexican rice, green salad, or roasted vegetables.

Troubleshooting advice:
- If the pinto bean mixture is too dry, add a splash of water or vegetable broth to moisten it.

Food safety advice:
- Make sure to cook the pinto beans thoroughly before using them in the recipe.

Food history:
- Tacos are a traditional Mexican dish that has been enjoyed for centuries.

Flavor profiles:
- The pinto bean mixture is savory and slightly spicy, with hints of cumin and chili powder.

Serving suggestions:
- Serve the tacos with lime wedges on the side for squeezing over the top.

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Region: Mexican

Taste: Savory, Tangy, Spicy, Earthy, Herbal