Pinto Bean Tacos

Pinto Bean Tacos

Was attempting to use up ingredients in the fridge before the move. This allowed us to use up the rest of the red onion, a lime and some tortilla shells. Found this recipe on the Vegetarian Times website here. I felt like I put too much hot spice in this. I think it was because I used jalapenos instead of chilies. Next time I’ll play around with some different spices and toppings. It was good for a first try though and leaves lots of room for experimentation in the future.

I think this is also a good time to share with you my great tortilla secret. This was first taught to me by a gal I met in grad school, Valerie, and it was such a great idea that I’ve been using it ever since. If you want your tortillas warm and slightly charred or toasted, it’s as simple as turning on a stove burner. By laying the tortilla directly on the hot burner you will not only heat it up but also char or toast it slightly. Be warned though, it only takes a few seconds on each side to brown the tortilla so make sure you flip it quickly to avoid burning.

Pinto Bean Tacos
12 6-inch corn tortillas
1 Tbs. canola oil
1 small red onion, divided: half of onion diced, half sliced
1 clove garlic, minced
4 oz. soy chorizo sausage, such as Soyrizo
1 10-oz. can diced tomatoes with chiles
2 15-oz. cans pinto beans, rinsed and drained
1 small avocado, sliced
1/3 cup grated Cheddar cheese
1/4 cup chopped cilantro

1. Heat oil in nonstick skillet over medium-high heat. Add diced onion, and sauté 3 minutes.
2. Add garlic, and cook 1 minute more.
3. Crumble soy sausage into pan, and sauté 1 minute.
4. Stir in diced tomatoes, and bring mixture to a simmer. Reduce heat to medium-low, and cook 4 to 5 minutes, or until slightly thickened.
5. Stir in beans, and cook 2 minutes more, or until beans are warmed through.
6. To assemble tacos: Fill tortillas with 3 Tbs. bean mixture. Top with sliced onions, avocado, cheese, and cilantro. Serve with salsa and hot sauce, if desired.

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