Tacos de Frijoles Pintos

Tacos de Frijoles Pintos are a simple yet flavorful Mexican snack that highlight the creamy texture of pinto beans, wrapped in warm corn tortillas. This dairy-free dish is perfect for a light meal or appetizer, bursting with traditional spices and fresh toppings.

Ingredients

• Pinto beans - 1 cup (cooked)
• Corn tortillas - 4 small
• Olive oil - 1 tablespoon
• Garlic - 2 cloves (minced)
• Onion - 1/2 medium (diced)
• Cumin - 1 teaspoon
• Chili powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh cilantro - 2 tablespoons (chopped)
• Lime - 1 (cut into wedges)
• Avocado - 1/2 (sliced)

Steps

1. In a skillet, heat the olive oil over medium heat and sauté the diced onion and minced garlic until softened and fragrant, about 3-4 minutes.
2. Add the cooked pinto beans, cumin, chili powder, salt, and black pepper to the skillet, stirring to combine. Cook for another 5-7 minutes, mashing some of the beans with a fork for a creamy texture.
3. While the beans cook, warm the corn tortillas in a separate skillet over low heat for about 30 seconds on each side until pliable.
4. Once the beans are heated through, remove the skillet from heat and stir in the chopped cilantro.
5. To assemble the tacos, spoon the bean mixture into each warmed tortilla, top with avocado slices, and serve with lime wedges on the side.

Nutrition

• Calories: 320
• Protein: 10 g
• Carbs: 45 g
• Fiber: 12 g
• Sugar: 1 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Rich in plant-based protein and fiber, promoting digestive health.
• Contains healthy fats from avocado, which supports heart health.

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