Vegan Pinto Bean Tacos
The beans, tomatoes, and avocados give these Vegan Pinto Bean Tacos a fantastic freshness, and the sweet corn counteracts the spiciness of the chili.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
- 2 cups cooked pinto beans with bean broth
- 2 Roma tomatoes
- ½ cup sweet corn
- 1 avocado
- 2 jalapeño peppers
- Fresh cilantro (also known as coriander)
- Lime juice from 1 lime
- 8 small corn tortillas
If using home-cooked beans, scoop out 2 cups with a little bean broth and reheat in a large pan for about 5 minutes or until the liquid has evaporated enough and the broth becomes a thick sauce.
If using canned beans, drain and rinse and then heat up in about ¼ cup chicken or vegetable stock. Season with salt and pepper if necessary.
Heat a small pan over medium heat.
Wash and chop tomatoes and jalapeños. Peel and slice avocado. Wash and finely chop cilantro.
Heat tortillas in the pan for about 30 seconds per side.
Assemble the tacos by spooning 1-2 tbsp. of beans onto one tortilla, topping with chopped tomatoes, sliced avocado, sliced jalapeño, corn, and cilantro.
Add some fresh lime juice to your taco right before taking the first bite.
Serving: 2g | Calories: 194kcal | Carbohydrates: 31.8g | Protein: 7.6g | Fat: 5g | Saturated Fat: 0.6g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 2.6g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 143mg | Potassium: 506mg | Fiber: 7.5g | Sugar: 3.8g | Vitamin A: 685IU | Net carbs: 24.3g