- 2 medium onions
- 2 cloves garlic, minced
- 2 fifteen-ounce cans no-salt-added pinto beans, rinsed and drained
- 3/4 cup low-sodium chicken broth (or vegetable broth)
- 1.5 teaspoon minced chipotle chiles in adobo sauce
- 2 bell peppers (any color), sliced into thin strips
- 8 corn tortillas
This is a quick and easy vegetarian dinner that I’m confident even meat lovers will enjoy. Plus, it’s gluten-free, dairy-free, and LOADED with heart-healthy fiber thanks to the beans. You’ll love this fun, flavorful Mexican meal!
- Prep time
- Total Time
Generously coat a medium saucepan with oil spray and heat over medium heat. Finely dice half of one of the onions and add the diced onion to the saucepan along with the garlic. Sauté until the onions are tender and translucent, about 5 minutes. Add the beans, broth, and chipotle and bring the mixture to a boil. Reduce the heat to medium-low and simmer for 10 to 15 minutes, or until most of the liquid has evaporated.
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!