Description
Flavorful and satisfying crispy pinto bean tacos made with simple pantry ingredients. A weeknight favorite for all!
Ingredients
Scale
- 1 tablespoon olive oil or other cooking oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon chili powder (or more, to taste)
- Salt and freshly ground black pepper, to taste
- 1 (15-ounce) can pinto beans, rinsed and drained
- 2–3 tablespoons water or vegetable broth
- 8–10 corn tortillas
- Optional toppings: shredded lettuce, diced tomatoes, diced red onion, cilantro, salsa, shredded cheese (dairy or vegan), avocado or guacamole, lime wedges
Instructions
- 1. Heat the olive oil in a large skillet over medium heat. Add the finely chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
- 2. Stir in the minced garlic, cumin, smoked paprika, and chili powder. Cook for another minute until fragrant, being careful not to burn the garlic.
- 3. Add the rinsed and drained pinto beans to the skillet. Stir to coat them with the onion and spice mixture.
- 4. Using the back of a spoon or a potato masher, gently mash about half of the beans directly in the skillet. This helps create a creamier texture for the filling. Season generously with salt and freshly ground black pepper.
- 5. Pour in 2-3 tablespoons of water or vegetable broth. Stir everything together.
- 6. Spread the bean mixture into an even layer in the skillet. Let it cook undisturbed for about 5-7 minutes, or until the bottom layer of beans starts to lightly crisp and brown. Stir the beans and repeat the process, allowing another section to crisp up. Continue this for about 10-15 minutes total, stirring occasionally and letting the beans crisp between stirs. You’re looking for a mix of creamy mashed beans and delightfully crispy whole or partially mashed beans. Adjust heat as needed to prevent burning.
- 7. While the beans are crisping, warm your corn tortillas by heating them one by one in a dry skillet over medium-high heat for about 30 seconds to 1 minute per side, until pliable and slightly toasted. Alternatively, wrap them in a damp paper towel and microwave for 30-60 seconds.
- 8. Spoon a generous portion of the crispy pinto bean filling into each warm tortilla.
- 9. Garnish with your chosen toppings.
- 10. Serve immediately while the beans are warm and crispy and the tortillas are soft.
Notes
Store leftover pinto bean filling in an airtight container in the refrigerator for up to 3-4 days. Reheat in a dry skillet over medium-high heat for best crispness. Store tortillas separately and reheat gently.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 2-3 tacos
- Calories: 300
- Sugar: 4g
- Sodium: 300mg
- Fat: 8g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 10g