This vegan pinto bean tacos recipe uses just 10 ingredients and takes just 20 minutes to create a filling, flavorful taco that will impress everyone. And they’re only about 195 calories per serving (two tacos per serving). So, what’s not to love? Make these tacos for your next family dinner. Trust me, they’ll thank you!
Why you’ll love this vegan pinto bean tacos recipe:
- The fresh ingredients in this recipe add a ton of flavor: avocadoes, tomatoes, corn and pinto beans combine very, very well to create a delicious flavor.
- These pinto bean tacos are a good source of protein, with almost 7 grams of protein per serving. They’re also a good source of fiber with about 7.5 grams of fiber per serving.
How to make these pinto bean tacos perfect:
- The wetter the better: You can use dried pinto beans for this recipe – but obviously that’s going to create a dry taco. If you use dried pinto beans, I recommend soaking them in water overnight. But I would highly recommend canned pinto beans with bean broth for this recipe.
- Eat ‘em while they’re hot: This recipe is meant to be eaten when it’s hot off the stovetop. It’s not ideal for meal prepping, because the tacos will inevitably become soggy, which isn’t ideal.
- Heat your tortillas: I highly recommend heating your tortillas before you add your ingredients to them! You can easily heat the tortillas by wrapping them in a wet paper towel and microwaving them for 10-30 seconds. It might seem simple, but it makes a big difference!
- Make these tacos your own: Tacos are meant to be flexible; you can add or remove ingredients with ease. Add what you love and remove what you don’t! Obviously, pinto beans and tortillas are the only ingredients that are absolutely necessary for these tacos.
Other recipes you may enjoy:
Stuffed pepper soup recipe: This hearty soup is perfect for those days you need a warm, healthy meal without a lot of work.
Veggie tacos recipe: Another easy, flexible taco recipe that’ll definitely satisfy your taco needs.
Tofu wraps recipe: Because wraps are a perfect alternative to tacos!
Chickpea salad recipe: A delicious salad with 11 grams of protein per serving.
Vegan Pinto Bean Tacos Recipe
This quick and easy pinto bean taco will be the envy of your next Taco Tuesday.
Ingredients
- 2 cups cooked pinto beans with bean broth
- 2 roma tomotoes
- 1/2 cup sweet corn
- 1 avocado
- 2 jalapeno peppers
- fresh cilantro
- juice from 1 lime
- salt and pepper, to taste
- 8 small tortillas
Instructions
- Add drained and rinsed pinto beans and bean broth to a small pan and heat over medium heat.
- Chop the Roma tomatoes and jalapenos, peel and slice the avocado and chop the cilantro.
- Heat the tortillas for approximately 30 seconds on each side.
- Make the tacos by adding 1-tbsp of beans onto the tortilla and topping with the chopped tomatoes, sliced avocado, sliced jalapeno, corn and cilantro.
- Top with a squeeze of fresh lime juice and serve
