Mexican Seasoned Pinto Beans Tacos

Recipe by Andrea from Fueled by Roots

Tacos, tacos, everyone loves TACOS! 🌮

Here’s another way to enjoy my seasoned Mexican pinto beans


6-8 servings

Taco Ingredients:
3 cups rice, cooked according to the package
2 sweet potatoes, peeled & chopped into 1-inch cubes
1 red bell & 1 yellow bell pepper, chopped
1 tbsp olive oil
¼ tsp salt
⅛ tsp black pepper
3 cups baby spinach, chopped
½ cup microgreens from Ortaliza
Flour or corn tacos
1 batch of my Magic Mexican Green Cilantro Sauce 


Pinto Beans Ingredients:
1 tbsp olive oil
1 small onion, chopped
3 garlic cloves, chopped
2 tsp chili powder
1.5 tsp ground cumin
½ tsp ground coriander
½ tsp dried oregano
¼ tsp salt
¾ cup vegetable broth
1 can pinto beans, drained & rinsed



How to:
Preheat the oven to 375 F and line a baking sheet with parchment paper. Toss the chopped sweet potatoes, bell peppers, olive oil, salt and pepper on the baking sheet and mix to incorporate. Cook for about 25-minutes.

Heat olive oil in a medium pan. Once hot, add the chopped onion and cook for 3-4 minutes then add the garlic and cook for another 1-2 minutes. Next, stir in all the spices, vegetable broth and pinto beans. Turn the heat down to low, and allow the beans to cook down for about 7-minutes or until most of the liquid has evaporated. Remove from the heat and set aside.

Assemble the tacos with rice, spinach, roasted sweet potatoes, bell peppers, pinto beans, microgreens and drizzle on the magic Mexican green cilantro sauce.


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