Description
These Smashed Pinto Bean and Grilled Onion Tacos come together in a breeze, bursting with deep, caramelized character from blistered onions and hearty, creamy Pinto beans.
Ingredients
Scale
Base Ingredients:
- 1 jalapeno pepper, seeded, fine dice
- 1 large white onion, 1/4-inch half-moon slices
- 1 Tablespoon minced garlic
- ¼ cup water, divided *
- 3 Tablespoons low-sodium vegetable broth *
- 1 – [ 15.5 oz. can ] pinto beans
- 1 Tablespoon lime juice
Spice/Herb Ingredients:
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¾ teaspoon regular chili powder *
- ¾ teaspoon cumin
- ¼ teaspoon chipotle powder
- ¼ teaspoon coriander
- ¼ teaspoon smoked paprika
- ¼ to 1 teaspoon sea salt (+/-) *
Other Ingredients:
- 10 to 12 [ 6-inch ] corn or flour tortillas *
Optional Ingredients:
- ½ cup corn [fresh, frozen, or canned]
Optional Toppings:
- Avocado Cilantro Lime Sauce [or chopped avocados]
- Chopped fresh tomatoes
Instructions
- Preheat the oven to 350 F.
- Line a large baking sheet with parchment paper, set aside.
- Add all the Spice/Herb Ingredients into a small bowl, mix well, then set aside.
- In a large skillet, place the finely diced jalapeno peppers and sliced half-moon white onions, sauté for 5 to 7 minutes over medium-high heat, then add 2 Tablespoons of water and continue to sauté and allow the water to evaporate, then add 2 more tablespoons of water until the onions are tender crisp or tender (dependent on how you enjoy grilled onions), approximately 2 to 5 more minutes.
- Reduce the heat to medium, then add the minced garlic and sauté for 30 seconds.
- Then add all the remaining Base Ingredients, corn, and the Spice/Herb Mix. Stir well and heat through, approximately 3 to 5 minutes, then remove from the stove.
- Take a potato masher and mash the beans to create a paste-like mixture. Do not mash all the beans but mash a good portion of them so the mixture sticks together. If needed, add a little water to create a semi-paste like mixture.
- Take a flour or corn tortilla and lay it on a flat surface. Scoop up 1/4 cup of the pinto bean/onion mixture, then lay it onto half of the tortilla and press the mixture to the edges of half of the tortilla. Then fold in half. Place onto the parchment lined baking sheet. Continue until all the tortillas are prepared with the pinto bean/onion mixture and folded in half. OR see Step 9 for Stove Top Instructions for flour tortillas. Corn tortillas typically not work on the stove top as they tend to curl.
- Stove Top Instructions Only: Place a non-stick skillet onto the stove over medium-high heat, then lay the filled and folded tortillas down onto the hot skillet. Heat until the tortilla until the filled mixture is hot (3 to 5 minutes), then gently flip over to the other side. Heat thoroughly (approx. 2 to 3 minutes). Continue until all the tortillas have been heated on the skillet.
- Oven Instructions: When all the tacos are filled and folded in half and placed onto the parchment-lined large baking sheet, take the 2nd baking sheet and place it over top so that the tacos are sandwiched flat between the two layers. Both baking sheets should be right-side up and fit together perfectly. You can do this for both flour tortillas and corn tortillas, but specifically for corn tortillas as they tend to curl in the oven if not held down. Bake for 10 to 12 minutes or until heated through.
- To serve, eat plain or on a bed of chopped lettuce greens, chopped tomatoes, avocados, or with Avocado Lime Cilantro Sauce.
Notes
Please reference the blog post for Tips for Success, Pantry Products Used, Storage and Freezing, and Kitchen Equipment Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Servings: 10 tacos