Pinto Bean Tacos Recipe - Vegetarian Times

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.

  • 6Servings


  • 12 6-inch corn tortillas
  • 1 Tbs. canola oil
  • 1 small red onion, divided: half of onion diced, half sliced
  • 1 clove garlic, minced (1 tsp.)
  • 4 oz. soy chorizo sausage, such as Soyrizo
  • 1 10-oz. can diced tomatoes with chiles
  • 2 15-oz. cans pinto beans, rinsed and drained
  • 1 small avocado, sliced
  • 1/3 cup crumbled queso fresco or grated Cheddar cheese
  • 1/4 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

  • Calories: 366
  • Carbohydrate Content: 48 g
  • Cholesterol Content: 7 mg
  • Fat Content: 13.5 g
  • Fiber Content: 9 g
  • Protein Content: 10 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 807 mg
  • Sugar Content: 4 g