Pinto Bean and Vegetable Tacos

Ingredients

Pinto beans

1 can (15 oz), drained and rinsed

Bell peppers

1 cup, sliced (any color)

Onion

1 medium, sliced

Garlic

2 cloves, minced

Cumin

1 teaspoon

Chili powder

1 teaspoon

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon

Olive oil

2 tablespoons

Tortillas

6 small (corn or flour)

Avocado

1, sliced

Salsa

1/2 cup (store-bought or homemade)

Cilantro

1/4 cup, chopped

Lime

1, cut into wedges

Instructions

1. In a large skillet, heat the olive oil over medium heat.
2. Add the sliced bell peppers and onion to the skillet, cooking until they start to soften, about 5 minutes.
3. Stir in the minced garlic, cumin, chili powder, salt, and black pepper. Cook for another 2 minutes until fragrant.
4. Add the drained pinto beans to the skillet, stirring to combine. Cook for an additional 5 minutes until the beans are heated through.
5. Meanwhile, warm the tortillas in a separate skillet or in the oven until pliable.
6. To assemble the tacos, spoon a generous portion of the pinto bean and vegetable mixture onto each tortilla.
7. Top each taco with sliced avocado, a spoonful of salsa, and a sprinkle of chopped cilantro.
8. Serve with lime wedges on the side, perfect for squeezing over the top for an extra zesty flavor.
9. Enjoy your delicious pinto bean and vegetable tacos!