Pinto Bean Tacos Recipe

Name: Pinto Bean Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 8 taco shells; 1 (15 oz.) can pinto beans, rinsed and drained; 1/2 c. reduced-sodium tomato sauce; 1 (4 oz.) can diced green chili peppers, drained; 1 tsp. chili powder; 1/4 tsp. dried oregano, crushed; 1/4 tsp. ground cumin; 1 1/2 c. shredded lettuce; 1 medium tomato, chopped; 1/2 c. shredded, reduced-fat Cheddar cheese (2 oz.)

Servings: persons

8 taco shells
1 (15 oz.) can pinto beans, rinsed and drained
1/2 c. reduced-sodium tomato sauce
1 (4 oz.) can diced green chili peppers, drained
1 tsp. chili powder
1/4 tsp. dried oregano, crushed
1/4 tsp. ground cumin
1 1/2 c. shredded lettuce
1 medium tomato, chopped
1/2 c. shredded, reduced-fat Cheddar cheese (2 oz.)

1
Heat taco shells according to package directions.
2
Meanwhile, in a medium saucepan, combine pinto beans, tomato sauce, chili peppers, chili powder, oregano and cumin.
3
Bring to boil.
4
Reduce heat and simmer, uncovered, for 5 minutes, stirring occasionally. Mash beans slightly, if desired.
5
Spoon bean mixture into taco shells.
6
Pass lettuce, tomato and cheese for toppings.
7
Serve with salsa, if desired.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 taco shells, 1 (15 oz.) can pinto beans, rinsed and drained, 1/2 c. reduced-sodium tomato sauce, 1 (4 oz.) can diced green chili peppers, drained, and more.

Yes, Pinto Bean Tacos falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pinto Bean Tacos

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