These vegetarian tacos are hearty, flavourful and loaded with protein & fibre, thanks to the pinto beans! The Lime Crema and Pickled Sweet Red Onions bonus recipes add an extra punch of flavour to these tacos.
To make the filling, heat 1 Tbsp (15 mL) oil in a large pan over medium heat. Add onion and pepper and sauté for 2-3 minutes until softened.
Add pinto beans and corn and stir fry for a few more minutes.
Stir in remaining oil then add garlic powder, cumin, chili powder, paprika, cayenne pepper (if using) and mix well to coat the beans and corn with the spices.
Add broth, stir and let the mixture simmer for 5 minutes, stirring occasionally, until the liquid has mostly reduced.
Add lime zest and lime juice and mix well. Season with salt and pepper to taste.
Let simmer on low for 10-15 minutes, or until you’re ready to serve. The longer you cook, the “thicker” the mixture will become.
To serve, heat tortillas in a dry skillet or microwave wrapped in paper towels, for 10-15 seconds until warm and pliable. Spoon the bean and corn filling onto each tortilla. Add your favorite toppings and enjoy!
Lime Crema
Combine sour cream, mayonnaise (if using), lime zest, 1 tsp (5 mL) lime juice and salt. Taste to adjust seasoning. If desired, add more lime juice 1 tsp (5 mL) at a time for a stronger citrus flavour. Store in the fridge until you’re ready to eat!
Pickled Sweet Red Onions
Place sliced onion in a heat-proof bowl or pack into a large mason jar.
In a small saucepan over medium high heat, add water, sugar and vinegar and bring to a boil. Boil for 30 seconds, then remove from heat and carefully pour the hot liquid over the onions and let sit.
Once cooled to room temperature, cover the bowl with cling wrap or put the lid on the mason jar and put in the fridge. *PRO TIP: Make the night before so they turn super pink!
Notes
You can also use lentils, or black beans or a combination of pinto beans, black beans and lentils. You can also use any leftover/frozen beans/lentils if you have them.
A 540 mL (19 oz) can of pinto beans, drained and rinsed will yield 2 cups (500 mL) cooked beans.
Want to cook up your own batch of pinto beans? Click here for more information on our website.
To make the filling, heat 1 Tbsp (15 mL) oil in a large pan over medium heat. Add onion and pepper and sauté for 2-3 minutes until softened.
2
Add pinto beans and corn and stir fry for a few more minutes.
3
Stir in remaining oil then add garlic powder, cumin, chili powder, paprika, cayenne pepper (if using) and mix well to coat the beans and corn with the spices.
4
Add broth, stir and let the mixture simmer for 5 minutes, stirring occasionally, until the liquid has mostly reduced.
5
Add lime zest and lime juice and mix well. Season with salt and pepper to taste.
6
Let simmer on low for 10-15 minutes, or until you’re ready to serve. The longer you cook, the “thicker” the mixture will become.
7
To serve, heat tortillas in a dry skillet or microwave wrapped in paper towels, for 10-15 seconds until warm and pliable. Spoon the bean and corn filling onto each tortilla. Add your favorite toppings and enjoy!
8
Combine sour cream, mayonnaise (if using), lime zest, 1 tsp (5 mL) lime juice and salt. Taste to adjust seasoning. If desired, add more lime juice 1 tsp (5 mL) at a time for a stronger citrus flavour. Store in the fridge until you’re ready to eat!
9
Place sliced onion in a heat-proof bowl or pack into a large mason jar.
10
In a small saucepan over medium high heat, add water, sugar and vinegar and bring to a boil. Boil for 30 seconds, then remove from heat and carefully pour the hot liquid over the onions and let sit.
11
Once cooled to room temperature, cover the bowl with cling wrap or put the lid on the mason jar and put in the fridge. *PRO TIP: Make the night before so they turn super pink!
