Mexican Seasoned Pinto Beans Tacos
Recipe by Andrea from Fueled by Roots
Tacos, tacos, everyone loves TACOS! š®
Hereās 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
Ā¼ tsp salt
ā
tsp black pepper
3 cups baby spinach, chopped
Ā½ cup microgreens fromĀ Ortaliza
Flour or corn tacos
1 batch of my Magic Mexican Green Cilantro SauceĀ
Pinto Beans Ingredients:
1 tbsp olive oil
1 small onion, chopped
3 garlic cloves, chopped
2 tsp chili powder
1.5 tsp ground cumin
Ā½ tsp ground coriander
Ā½ tsp dried oregano
Ā¼ tsp salt
Ā¾ 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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