Pinto Bean and Rice Tacos

Ingredients

• Taco shells (8)
• Pinto beans (1 can (15 oz), drained and rinsed)
• Cooked rice (1 cup)
• Onion (1 medium, diced)
• Bell pepper (1 medium, diced)
• Garlic (2 cloves, minced)
• Cumin (1 teaspoon)
• Chili powder (1 teaspoon)
• Salt (1/2 teaspoon)
• Cilantro (1/4 cup, chopped)
• Lime (1, juiced)
• Salsa (1 cup)
• Sour cream (1/2 cup)

Instructions

1. In a large skillet, heat 1 tablespoon of oil over medium heat.
2. Add the diced onion and bell pepper to the skillet, sautéing until the vegetables are softened, about 5 minutes.
3. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Add the cooked pinto beans, cooked rice, cumin, chili powder, and salt to the skillet. Stir well to combine and cook for another 5 minutes, allowing the flavors to meld.
5. Squeeze the lime juice over the bean and rice mixture and stir in the chopped cilantro, mixing well.
6. Warm the taco shells according to package instructions, ensuring they are crispy and ready to hold the filling.
7. Fill each taco shell generously with the pinto bean and rice mixture.
8. Top each taco with a dollop of sour cream and a spoonful of salsa for added flavor.
9. Serve hot, garnished with extra cilantro and lime wedges if desired, and enjoy!