Smashed Pinto Bean Tacos [Gluten-Free, Vegan]

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. I also earn from qualifying purchases through additional affiliate programs. Please read my full disclosure here.

Full of flavor and ready in just 20 minutes, these Smashed Pinto Bean Tacos are sure to be the hit of your next taco night. These tacos with beans are both vegan and gluten-free too!

♫ 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!

I don’t know about you, but we LOVE our tacos in this house. 

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 ready in just 20 minutes!

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, garlic powder, cumin, chili powder, avocado and cilantro.

How to Make These Tacos with Beans

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 onions, tomatoes and pinto beans to the skillet.

Season with garlic powder, cumin, chili powder and kosher salt. Stir to combine.

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).

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.

Serving These Vegan Tacos

Evenly distribute bean mixture into warmed gluten-free soft corn tortillas.

You can also use the hard shells if you prefer.

Top with avocado and cilantro.

You can also throw on some vegan cheddar-style shredded cheese.

Enjoy with your favorite salsa and/or vegan sour cream. 

Now, have a “smashing” meal, darling! 🙂

For more gluten-free, vegan dinner ideas, check these recipes out next:

• Vegan Baked Ziti
• Gluten-Free, Vegan Mac and Cheese
• Ranch Chickpea Veggie Burgers
• Buffalo Chickpea Burgers
• Vegan Pot Pie

Print

5 from 10 votes

Smashed Pinto Bean Tacos [Gluten-Free, Vegan]

Full of flavor and ready in just 20 minutes, these vegan Smashed Pinto Bean Tacos are sure to be the hit of your next taco night.

Course Main Course

Cuisine American, Mexican

Keyword beans, gluten free, meatless monday, tacos, vegan, vegetarian

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4 tacos

Calories 189kcal

Author Sherri Hall

Ingredients

• 1 tablespoon extra virgin olive oil
• ½ cup diced Vidalia onion
• 1 cup diced plum tomatoes
• 1 (15 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
• fresh chopped cilantro to taste (for garnish)

Instructions

• Preheat oven to 350° F.
• Heat olive oil in a non-stick skillet over medium-high heat.
• Add the onion, tomato and beans to the skillet. Season with garlic powder, cumin, chili powder and salt. Stir to combine.
• 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).
• 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.
• Evenly distribute bean mixture into warmed tortillas. 
• Top with avocado and cilantro. You can also add some vegan cheese (or traditional cheese if vegetarian). Serve with your favorite salsa.

Notes

*This recipe makes four tacos but you can easily double the ingredients to yield eight tacos.

The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.

Please note that kosher salt to taste and cilantro to taste were not included in the nutrition calculation.

Nutrition

Calories: 189kcal | Carbohydrates: 30g | Protein: 6g | Fat: 5g | Fiber: 7g

Tried this recipe?Mention @watchlearneat or tag #watchlearneat!

This post originally appeared on Watch Learn Eat on March 14, 2016. It has been republished to reflect both recipe and photo revisions. Some changes to the story were also made.

©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.