Watch Learn Eat

Smashed Pinto Bean Tacos | Meatless Monday [Gluten-Free, Vegetarian & with Vegan Option]

By 23 Comments

Jump to Recipe Print Recipe

You won’t miss the meat in these vegetarian tacos starring pinto beans in the leading role.
Smashed Pinto Bean Tacos
♫ It’s just another Meatless Monday…


I wish it was Tuesday…

’cause that is taco day… ♫

Whoa! Stop the music!

Tacos aren’t just for Tuesday!

I think that’s going to be my new slogan. Why? Because you just can’t have enough tacos! 😉 Seriously – it’s true!
Smashed Pinto Bean Tacos
I don’t know about you, but we LOVE our tacos in this house. We typically eat them at least twice a week, varying our fillings to keep it interesting. Whether it’s for breakfast, lunch or dinner, we’re a taco family for sure. These Smashed Pinto Bean Tacos are among our favorites. And, the best part is that they are super easy to make and are done in just 20 minutes! Not to mention, they are perfect for Meatless Monday.

So, without further ado, let’s roll out the red carpet for the star of this taco recipe – the pinto bean!

*APPLAUSE*

This tasty character is just smashing in the leading role…hahaha…get it? Smashing! Oh, I crack myself up! 🙂

Anyway, in this blockbuster hit, the pinto is accompanied by a fabulous supporting cast of characters, including onion, tomato, avocado, cilantro and of course, cheddar cheese, who always tries to steal the show with its sharp flavor.

Learn how to make them

To make these Smashed Pinto Bean Tacos, start by preheating your oven to 350° F. Then, heat olive oil in a non-stick skillet over medium-high heat. Add diced onion, tomato and pinto beans to the skillet. Season with garlic powder, cumin, chili powder and salt. Stir to combine.

Smashed Pinto Bean Tacos
Cook bean mixture over medium-high heat, stirring occasionally until most of the liquid from the oil and tomato has dissipated (approximately 7-9 minutes).

Smashed Pinto Bean Tacos
While the bean mixture is cooking, wrap the tortillas in foil and place in the oven to cook for 5-7 minutes. Remove tortillas from oven and keep in foil pack until ready to use. When the bean mixture is done, remove pan from heat. Using the back of a silicone or plastic pancake spatula, “smash” the bean mixture until it almost resembles the texture of refried beans but still has some chunks and maybe a few whole beans left.

Smashed Pinto Bean Tacos
Evenly distribute bean mixture into warmed tortillas. Top with avocado, cheese and cilantro. For a vegan option, substitute dairy cheese for vegan cheddar-style shredded cheese.

Have a “smashing” meal, darling! 🙂

Smashed Pinto Bean Tacos
5 from 5 votes
Print

Smashed Pinto Bean Tacos

You won’t miss the meat in these vegetarian tacos starring pinto beans in the leading role. Chopped onion, tomato, avocado and cilantro also make an appearance. And of course, shredded cheddar cheese lends a hand in a fabulous supporting role.
Course Main Course
Cuisine American, Mexican
Keyword beans, gluten free, meatless monday, tacos, vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 people
Author Sherri Hall

Ingredients

  • 1 tablespoon extra virgin olive oil
  • ½ cup diced Vidalia onion
  • 1 cup diced plum tomatoes
  • 1 15.5 oz. can pinto beans, drained and rinsed
  • ½ teaspoon garlic powder
  • ¼ teaspoon cumin
  • ¼ teaspoon chili powder
  • kosher salt to taste
  • 4 gluten-free soft corn tortillas
  • ½ cup chopped avocado
  • ½ cup shredded cheddar cheese (for vegan option, use vegan cheddar-style shredded cheese)
  • fresh chopped cilantro (for garnish)

Instructions

  1. Preheat oven to 350° F.
  2. Heat olive oil in a non-stick skillet over medium-high heat.
  3. Add the onion, tomato and beans to the skillet. Season with garlic powder, cumin, chili powder and salt. Stir to combine.
  4. Cook bean mixture over medium-high heat, stirring occasionally until most of the liquid from the oil and tomato has dissipated (approximately 7-9 minutes).
  5. While the bean mixture is cooking, wrap the tortillas in foil and place in the oven to cook for 5-7 minutes. Remove tortillas from oven and keep in foil pack until ready to use.
  6. When the bean mixture is done, remove pan from heat. Using the back of a silicone or plastic pancake spatula, “smash” the bean mixture until it almost resembles the texture of refried beans but still has some chunks and maybe a few whole beans left.
  7. Evenly distribute bean mixture into warmed tortillas. Top with avocado, cheese and cilantro.

Recipe Notes

©Watch Learn Eat. All content and images are copyright protected. Recipes and images are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.

Can’t get enough tacos? Try these Chickpea Tacos with Avocado Blue Cheese Dressing and these 10-Minute Breakfast Tacos.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Reader Interactions

Comments

  5. THE best thing about this delicious looking recipe? I have every single ingredient to make it! And the fact my non meat eating sister is joining us for dinner Im taking as a sign I HAVE To make this tonight! Thanks!!

    Reply

  7. I totally agree- you won’t miss the meat with these tacos. They sound nice and hearty and I love pinto beans and avocado together.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *