Pinto Bean Tacos Recipe | Vegetarian Times Skip to main content

Pinto Bean Tacos

Soy chorizo sausage is a favorite among VT staffers because it adds spice and texture without a processed "fake meat" flavor. Queso fresco is a crumbly, mild Mexican cheese. Look for it near the refrigerated salsas or next to Cheddar and Monterey Jack cheeses.



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12 6-inch corn tortillas
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1 Tbs. canola oil
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1 small red onion, divided: half of onion diced, half sliced
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1 clove garlic, minced (1 tsp.)
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4 oz. soy chorizo sausage, such as Soyrizo
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1 10-oz. can diced tomatoes with chiles
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2 15-oz. cans pinto beans, rinsed and drained
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1 small avocado, sliced
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⅓ cup crumbled queso fresco or grated Cheddar cheese
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¼ cup chopped cilantro


1. Preheat oven to 350°. Wrap tortillas in foil, and place in oven to warm.

2. Heat oil in nonstick skillet over medium-high heat. Add diced onion, and sauté 3 minutes. Add garlic, and cook 1 minute more. Crumble soy sausage into pan, and sauté 1 minute. Stir in diced tomatoes, and bring mixture to a simmer. Reduce heat to medium-low, and cook 4 to 5 minutes, or until slightly thickened. Stir in beans, and cook 2 minutes more, or until beans are warmed through.

3. To assemble tacos: Fill tortillas with 3 Tbs. bean mixture. Top with sliced onions, avocado, cheese, and cilantro. Serve with salsa and hot sauce, if desired.

Nutrition Information: 

10 g
Total Fat: 
13.5 g
Saturated Fat: 
2 g
48 g
7 mg
807 mg
9 g
4 g
Serves 6

Comments on this Recipe

We usually only use one can of beans

Turn the oven on just to heat tortillas? Tortillas are yummiest when heated on the stove--use a cast iron or non-stick pan. Turn them a couple of times until they are a little firm. They'll hold the contents of the taco better, too!

I used a bit more Soyrizo, and instead of canned tomatoes I used a fresh hot salsa. It added a little bit more spice and flavor. These are delicious!!

Good without fake meat.

I have been receivng your magazine for years.

Of course you can also skip the soy and just add the seasoning too: