- 2 medium onion(s)
- 2 clove(s) garlic minced
- 2 can(s) beans, pinto, low sodium rinsed and drained
- 3/4 cup(s) broth, chicken, less sodium (or vegetable)
- 1 1/2 teaspoon pepper(s), chipotle chiles, in adobo sauce finely minced
- 2 pepper, bell, any color sliced into thin strips
- 8 tortilla(s), corn
- Prep time
- Total Time
While the beans are simmering, generously coat a skillet with oil spray and heat over medium heat. Thinly slice the remaining 1½ onions and add to the skillet along with the bell peppers. Sauté until soft and slightly browned, about 10 minutes.
Using a potato masher, roughly mash the bean mixture (make it as smooth or chunky as you like). Season with salt and pepper to taste (if you’re using regular canned beans with added salt, you shouldn’t need to add any salt to the recipe).
Heat a small skillet over medium heat for warming the tortillas. Place one tortilla in the pan and heat for 10-15 seconds. Flip the tortilla over and heat for another 10-15 seconds, then transfer it to a plate. Repeat with the remaining tortillas.
Fill each tortilla with about ¼ cup of the bean mixture. Top with sautéed peppers and onions and any other preferred toppings.
Serving Size: 2 tacos
Note: Feel free to swap in or add extra veggie toppings: corn, tomatoes, lettuce, salsa, whatever “sells” in your house. You’ll love this fun, flavorful Mexican meal!