Marinated Pinto Bean Tacos Recipes

REFRIED BEAN TACOS (15 MINUTES!)

Steps:

• Mince the garlic. In a medium skillet, heat the olive oil over medium heat. Add the garlic and sauté for about 30 seconds until fragrant but not yet browned (or skip this step and use garlic powder instead). Heat the refried beans, cumin and kosher salt until warmed, about 3 minutes. Taste and adjust flavors as desired.
• Chop the lettuce. Dice the bell pepper. Prep the other toppings as desired. (If using pickled red onions, it's easiest to make them in advance.)
• Warm the tortillas: Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
• Serve: Place the refried beans in the tortillas, then top with toppings and enjoy.

MARINATED PINTO BEAN TACOS

Steps:

• Heat a pan over medium heat. Add beans, salsa, bouillon and water. Stir to combine and bring to a boil. Lower heat and simmer for 15 minutes, stirring occasionally.
• While beans are cooking, combine onions, cilantro and lime juice in a bowl. Stir to combine and set aside.
• Place tortillas in a pan over medium-high heat (or over an open flame) and cook until warmed.
• Layer tortillas with bean mixture, onions & cilantro, jalapeño slices and avocado.
• Serve and enjoy!

BEEF & BEAN TACOS

Steps:

• In a large skillet, cook the beef over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, Mexicorn, soup, water and chili powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Spoon beef mixture into taco shells; serve with toppings of your choice.

PINTO BEANS WITH MEXICAN-STYLE SEASONINGS

Steps:

• Place pinto beans into a large pot and pour in enough water to cover by 2 to 3 inches. Let beans soak overnight.
• Drain beans, return to pot, and pour in fresh water to cover; add diced tomatoes, bacon, onion, chili powder, cumin, and garlic powder. Bring to a boil, reduce heat to low, and simmer for 3 hours.
• Stir cilantro and salt into bean mixture; simmer until beans are soft, about 1 more hour.

PINTO BEAN TACOS :)

Steps:

• cook pinto beans as directed on package. as beans are cooking chop up onions, tomatoes, and lettuce. pluck leaves of cilantro or chop them as well. shred cheddar cheese. cut limes in half.
• when the pinto beans are done rinse/strain them in hot water. put them in a big enough bowl and start mashing them. (I use a potatoe masher.) add a few pinches of cilantro, about half of the juice from half a lime, garlic powder, chili powder and real sea salt all to taste.
• i always cook my tortillas.
• Flour tortillas can be cooked on a cast iron tortilla pan. corn tortillas are good fried in a little oil.
• top your pinto bean taco with cheese, lettuce, onion, tomato, cilantro, a squeeze of lime, avacado, sour cream, and your favorite hot sauce (La Victoria Salsa Brava (hot) is very good). enjoy!