These quick and easy Salsa Verde Pinto Bean Tacos are a perfect vegetarian meal for Taco Tuesday plus they are gluten-free, vegan, and clean eating friendly.
For someone who grew up eating practically no spice, it's amazing how much I LOVE spicy food now. Give me all the salsa, hot sauce, peppers, you name it. And salsa verde ranks up there as one of my all time favorites. I usually reach for the spiciest one I can find but you could also choose a mild version depending on your tolerance for heat. Now let's talk about this recipe. It really couldn't be easier. Some quickly sauteed onions, garlic, and pinto beans simmered in your favorite salsa verde. Then that's stuffed into warm tortillas and topped with cilantro and radishes for some crunch. And if you aren't looking ofr a vegan recipe, you could definitely add some cheese. Queso fresco would be my recommendation but anything would work.
Salsa Verde Pinto Bean Tacos
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- 2 tsp olive oil
- 1/2 U onion, diced
- 2 U garlic cloves, minced
- 20 oz. canned pinto beans, rinsed and drained
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp pepper
- 2/3 cup salsa verde (mild or spicy, plus extra for serving)
- 8 U corn tortillas
- 1/4 cup cilantro
- 1 U radish, chopped
Heat the olive oil in a pan over medium high heat. Add the onion and garlic and cook for 4-5 minutes until it begins to become tender. For a spicier version, you could also add a diced jalapeno in this step.
Add the beans, cumin, salt, and pepper. Cook for 2-3 minutes. Add the salsa verde and let simmer for at least 5 minutes.
Heat the tortillas. Serve with beans, cilantro, and radish.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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