Creamy, saucy Pinto Bean Tacos topped with a light, refreshing green cabbage slaw.
This Mexican bean recipe for tacos starts with chile infused pinto beans served in a warm corn tortilla topped with an easy, light refreshing slaw.
Dried beans are a pantry staple. Beans are cheap, nutritious, packed with protein and versatile.
As grocery prices continue to rise, I like to include a few cheap, pantry staple meals to my weekly meal plan.
These easy vegan pinto bean tacos are hearty, satisfying and perfect for taco night.
To infuse more flavor and a little extra heat, the pinto beans are cooked with dried guajillo chiles. The chiles are left whole. Cooking with dried chiles his is a great way to add flavor to the beans.
The pinto beans won't be spicy. The chiles add a depth of flavor the basic dried beans .
how to cook beans for tacos
First, you'll want to soak the beans overnight. Cover the pinto beans in water and soak overnight. Drain the beans and set aside.
In a large dutch oven, cook a white onion until soft. Add minced garlic and cook until fragrant.
Add the beans, cumin, paprika, and guajillo chiles. Cover the beans with water. You want to add just enough water to cover the beans, about 4-5 cups.
Cook the beans until just tender, about 1 hour, checking the water level every so often and adding more water if the mixture dries out. Stir in teaspoon each salt and pepper.
To create creamy, rich pinto beans we are going to make a roux. In a small saucepan, heat vegan butter until melted. Add flour and cook until a paste forms and the raw flour cooks out. The roux takes the beans to the next level.
Remove the guajillo chiles and discard. Add in the roux and tomatoes. Bring to a simmer and cook for 15- 20 minutes or until the beans have thickened.
can the pinto beans be made ahead of time?
The pinto beans for the tacos can be made ahead of time. In fact, I actually prefer the make the beans the day before making the Mexican bean tacos.
As the cooked pinto beans cool overnight, they intensify in flavor. The beans also thicken up a lot and become even creamier.
If the beans might seem a little too liquidy right after they are done cooking, don't worry. They will continue to thicken up as they cool.
how to reheat the beans
The cooked pinto beans reheat beautifully. The beans warm up super quick on the stovetop.
If the beans are too thick, add a splash or two of water to loosen up the beans. Cook the beans until warmed before assembling the tacos.
make the coleslaw
In a small bowl, combine the shredded cabbage, cilantro and lime juice. Season with salt and pepper and toss to combine.
assemble the tacos
Warm the corn tortillas on a skillet or comal until pliable. Fill each tortilla with some of the bean filling, top with coleslaw and sliced avocado. Serve immediately.
more taco recipes
- Soy Chorizo and Potato Tacos
- Purple Potato and Kale Tacos
- Easy Tofu Tacos
- Easy Asparagus and Black Bean Tacos
- Creamy Braised Swiss Chard and Potato Tacos
- 2 Cups Dried Pinto Beans
- 2 Tablespoons Avocado Oil
- 1 Small White Onion
- 3 Large Garlic Cloves, minced
- 2 Tsp Cumin
- 2 Tsp Smoked Paprika
- 2 Dried Guajillo Chiles
- 4-5 Cups Water, plus more if needed
- 1 Tsp Salt
- ½ Tsp Pepper
- 2 Tablespoons Vegan Butter
- 2 Tablespoons All Purpose Flour
- 1 Cup Canned Fire Roasted Tomatoes
For the slaw
- 2 Cups Shredded Green Cabbage
- ½ Cup Chopped Cilantro
- Juice of 1 lime
- 12 Corn Tortillas, warmed
- Avocado Slices
- Soak the beans overnight. Cover the pinto beans in water and soak overnight. Drain the beans and set aside.
- Heat the oil in a large Dutch oven over medium heat. Add the onion and cook, stirring, until slightly softened, about 3-4 minutes.
- Add in the garlic, stir and cook for 30 seconds.
- Add the beans, cumin, paprika, guajillo chiles, and enough water to just cover the beans, about 4-5 cups, and bring to a boil over medium heat.
- Once boiling, reduce the heat to a simmer and cover with the lid slightly ajar.
- Cook the beans just until they are tender, about 1 hour, check the water level every so often while the beans cook and adding more water if the mixture dries out.
- Stir in salt and pepper.
- Next make the roux. In a small skillet melt the butter over medium heat. Once melted, whisk in the flour and lower heat to medium low. Cook until until the paste forms a golden roux, about 2-3 minutes.
- Carefully remove the guajillo chiles from the beans and disguard.
- Stir in the roux and tomatoes. Bring back to a simmer.
- Cook until the mixture thickens slightly, 15 to 20 minutes more. Taste and adjust the seasoning with salt and pepper.
- For the cabbage slaw, iIn a small bowl, combine the cabbage, cilantro and lime juice. Season with salt and pepper and toss to combine.
- To serve, warm the tortillas in a skillet until warm and pilable. Fill each each tortilla with some of bean filling, avocado slices and slaw.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 361Total Fat: 16gSaturated Fat: 2gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 0mgSodium: 498mgCarbohydrates: 50gFiber: 13gSugar: 5gProtein: 11g
Nutritional information is just an estimate for each serving.