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, then heat up the beans 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 into a tortilla, then top with chopped tomatoes, sliced avocado, sliced jalapeño, corn, and cilantro.
Add some fresh lime juice to your taco right before taking the first bite.
This recipe is for 8 tacos with 2 tacos per serving, so there are 4 total servings in the recipe.If starting with dried pinto beans, start by soaking them overnight. Drain and rinse them very well the next day.Add them to a large pot, cover with water about 1 inch higher than the beans, and place over high heat. Add finely chopped onion and crushed garlic while you wait for the water to boil. Once the water is boiling, reduce the heat to low, cover, and simmer for 2-4 hours.Once cooked, your beans can be stored in the freezer so they're ready whenever you need them.Many flavors go well with pinto beans, so you're welcome to experiment with different toppings for these tacos.It’s best to make these tacos right before serving. The main steps to preparing are simply heating the pinto beans and chopping the veggies.I wouldn’t recommend storing the tacos, as the veggies will make the tortillas soggy.