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Pinto Bean Tacos
1 tablespoon olive oil
2 medium onions, diced
1 each Diced red bell pepper
1 each Diced green bell pepper
3 each Garlic clove, minced
1 teaspoon ground cumin
1/4 teaspoon cayenne, or to taste
1/4 cup tomato paste
1 1/2 cups water, or more if needed
1 each (14 oz can) no-salt added diced tomatoes
3 15 oz Cans low-sodium pinto beans, rinsed and drained
12 each corn tortillas
1 cup Carrots, shredded
1/4 each Red onion, thinly sliced
2 cups Romaine lettuce, shredded
1 each avocado, cut into 12 slices
3/4 cup nonfat plain greek yogurt
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Pinto Bean Tacos

Pinto Bean Tacos

Pinto Bean Tacos
Three Stars Guiding Stars
  • Servings:Serves 6
  • Prep Time:15 minutes
  • Cook Time:27 minutes
1. Heat oil in a large pot over medium-high heat. Add onions and both bell peppersand saute until soft, about 10 minutes. Add garlic, cumin, and cayenne and saute for another 1 to 2 minutes.
2. Add tomato paste and water and mix well to disperse the paste. Add the dicedtomatoes (including all juices) and beans, bring to a boil, and then simmer, covered, for 10 to 15 minutes until vegetables are cooked. The sauce will thicken as it sits; if it seems too thick, thin with a few tablespoons of water.
3. Wrap 6 tortillas at a time in a damp paper towel and warm in the microwave for30 seconds.
4. Place warmed tortillas on a work surface. Divide the pinto bean filling amongthe 12 tortillas. Top each with some carrots, onion, and romaine, then a slice ofavocado and a spoonful of yogurt. Fold and place on 6 plates. Serve immediately.Alternately, serve the pinto beans in a large bowl with tortillas and toppings onthe side for everyone to make their own.
Source: Hannaford fresh Magazine, July - August 2011