Pinto Bean Tacos with Pineapple Avocado Salsa

Get Started

Servings:

• Recipe serving size: 2 tacos
• Number of servings: Adjust Reset

Ingredients:

• For the Tacos:

• 1 Tbsp. olive oil
• 2-3 cloves garlic, minced
• 1-2 Tbsp. adobo sauce (from a can of chipotles in adobo sauce)
• 2 tsp. cumin
• 1 tsp. oregano
• 1/2 tsp. smoked paprika
• 1 (15 oz.) can low sodium pinto beans, drained and rinsed
• 3 Tbsp. water
• 1/2 lime, juiced
• 1/4 tsp. sea salt
• 6 small soft corn tortillas

• For the Pineapple Avocado Salsa:

• 1 cup pineapple, chopped
• 1 ripe, fresh avocado, halved, pitted, peeled and chopped
• 1/4 cup red onion, chopped
• 2 Tbsp. jalapeno, chopped
• Juice from 1 lime
• 1/3 cup cilantro, chopped
• 1/4 tsp. sea salt

Instructions:

1. Make the Tacos:

2. Add avocado oil and garlic to a non-stick skillet over medium-high heat. Sauté the garlic for 1-2 minutes until fragrant.
3. Add the adobo sauce, cumin, oregano, and smoked paprika to the skillet and cook for 1 minute. Add the pinto beans and water and stir to combine.
4. Bring to a simmer and cook for 5-7 minutes until the beans are warm and the sauce has thickened. Turn off the heat and stir in the lime juice. Taste and season with sea salt.

1. Make the Salsa:

2. Add all of the salsa ingredients to a bowl and stir to combine.

1. Assemble:

2. Divide beans between 6 small tortillas. Top each with salsa and serve.

Notes & Tips:

Recipe Videos: