Pinto Bean Chipotle Tacos
10 mins
30 mins
Nutrition Facts
Calories: 345
Total Fat: 2 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 225 mg
Total Carbohydrate: 67 g
Dietary Fiber: 17 g
Protein: 15 g
INGREDIENTS
-
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
PREPARATION
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!
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