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!