Description
Simple recipe for making crispy tacos filled with seasoned pinto beans coated in barbecue sauce.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1/2 cup barbecue sauce
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 8 small corn tortillas
- 1 cup shredded lettuce
- 1/2 cup salsa
Instructions
- Heat the vegetable oil in a skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Stir in the rinsed pinto beans, barbecue sauce, chili powder, cumin, and salt. Cook, stirring occasionally, until the mixture is heated through and slightly thickened, about 5 to 7 minutes. Mash some of the beans with the back of a spoon for a creamier texture if desired.
- Warm the corn tortillas according to package directions until soft.
- Spoon the bean mixture evenly into the center of each warm tortilla.
- Top the bean filling with shredded lettuce and salsa.
- Serve the tacos immediately.
Notes
- For extra crispiness, you can lightly fry the filled tortillas in a little oil until golden brown on both sides before adding toppings.
- You can substitute black beans for pinto beans if you prefer.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 15
- Sodium: 550
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 12
- Protein: 15
- Cholesterol: 0
Keywords: crispy tacos, pinto beans, BBQ sauce, vegetarian tacos, easy dinner