Pinto Bean and Vegetable Tacos

Ingredients - Serves 4

• Lime - 1, cut into wedges
• Cilantro - 1/4 cup, chopped
• Salsa - 1/2 cup
• Avocado - 1, sliced
• Tortillas - 8 small, warmed
• Salt and pepper - To taste
• Chili powder - 1 teaspoon
• Cumin - 1 teaspoon
• Garlic - 2 cloves, minced
• Onion - 1 medium, sliced
• Bell peppers - 1 red, 1 green, 1 yellow, sliced
• Pinto beans - 2 cups, cooked

Let's Get Started

1. Heat a tablespoon of oil in a large skillet over medium heat.
2. Add the sliced bell peppers and onion to the skillet and cook until they start to soften, about 5 minutes.
3. Add the minced garlic, cumin, chili powder, salt, and pepper to the skillet. Cook for another 2 minutes.
4. Add the cooked pinto beans to the skillet and stir to combine. Cook for an additional 5 minutes, until the beans are heated through.
5. Warm the tortillas in a separate skillet or in the oven.
6. To assemble the tacos, spoon the pinto bean and vegetable mixture onto each tortilla.
7. Top with sliced avocado, salsa, and chopped cilantro.
8. Serve the tacos with lime wedges on the side for squeezing over the top.
9. Enjoy your delicious pinto bean and vegetable tacos!

Dietary Info

• Dish Type: Main Course
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Calories: 350
• Fat: 8g
• Carbs: 55g
• Protein: 12g
• Sodium: 500mg
• Sugar: 6g