Vegan Pinto Bean Tacos

Ingredients

• Pinto beans

  Mature seeds, canned

  1 cup or 240g

• Roma tomatoes

  Red, ripe, raw. Also called Italian or plum tomato

  2 tomato or 124g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  ½ cup or 82g

• Avocado

  4 Pack - Tesco

  1 avocado or 100g

• Jalapeno peppers

  Raw

  2 pepper or 28g

• Fresh cilantro

  Coriander leaves, raw

  10g

• Lime juice

  Raw

  1 lime yields or 44g

• Salt

  Table

  10 tbsp or 180g

• Pepper

  Spices, black

  5g

• Tortillas

  Ready-to-bake or -fry, flour

  8 tortilla, small or 240g

Directions

1. 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
2. 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
3. Heat a small pan over medium heat
4. Wash and chop tomatoes and jalapeños. Peel and slice avocado. Wash and finely chop cilantro
5. Heat tortillas in the pan for about 30 seconds per side
6. 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
7. Add some fresh lime juice to your taco right before taking the first bite

Similar Foods

• Pinto Bean Salad
• Penne With Pinto Beans
• Vegan Tacos
• Vegan Breakfast Tacos
• Vegan Potato Tacos
• Vegan Taco Meat Salad