Name: Crispy Pinto Bean Tacos
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 2 (15-oz) cans pinto beans, drained and rinsed (or 2½ cups cooked from dried); 2 tablespoons olive oil, divided (plus more for frying if needed); 1 small yellow onion, finely chopped (about 1 cup); 2 garlic cloves, minced; 1 teaspoon ground cumin; ½ teaspoon chili powder (optional, or to taste); ½ teaspoon kosher salt, plus more to taste; ¼ teaspoon freshly ground black pepper; 1 tablespoon masa harina or 1–2 teaspoons cornstarch (binder; optional but recommended); 8 small corn tortillas (4–6-inch); Vegetable oil or additional olive oil for frying (about 2–4 tablespoons for shallow frying); Lime wedges, chopped cilantro, salsa, diced avocado, or shredded cheese for serving

Description

Quick and easy crispy pinto bean tacos made from pantry staples, perfect for weeknight dinners.

Ingredients

2 (15-oz) cans pinto beans, drained and rinsed (or 2½ cups cooked from dried)
2 tablespoons olive oil, divided (plus more for frying if needed)
1 small yellow onion, finely chopped (about 1 cup)
2 garlic cloves, minced
1 teaspoon ground cumin
½ teaspoon chili powder (optional, or to taste)
½ teaspoon kosher salt, plus more to taste
¼ teaspoon freshly ground black pepper
1 tablespoon masa harina or 1–2 teaspoons cornstarch (binder; optional but recommended)
8 small corn tortillas (4–6-inch)
Vegetable oil or additional olive oil for frying (about 2–4 tablespoons for shallow frying)
Lime wedges, chopped cilantro, salsa, diced avocado, or shredded cheese for serving

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Instructions

Heat 1 tablespoon olive oil in a skillet over medium heat. Add onion and cook 4–5 minutes until softened. Add garlic and cook 30 seconds until fragrant.
Add drained pinto beans, cumin, chili powder, salt, and pepper. Stir to combine and warm through, about 2–3 minutes.
Mash the beans in the skillet with a potato masher or fork until mostly smooth but a few beans remain for texture. If the mixture seems loose, stir in masa harina or cornstarch and cook 1 minute to thicken. Taste and adjust seasoning.
If the filling is too warm or loose, let it cool 5 minutes—firmer filling is easier to handle.
Warm tortillas in a dry skillet over medium heat for 20–30 seconds per side until pliable. Keep them covered with a towel while you work.
Spoon about 2–3 tablespoons of the bean mixture onto the lower third of each tortilla. Fold in half or roll gently and press to seal lightly.
In a clean skillet, heat 1–2 tablespoons oil over medium. Add folded tacos seam-side down first. Cook 2–3 minutes per side, pressing with a spatula, until crisp and golden. Add more oil as needed but keep it shallow (you’re pan-frying, not deep-frying).
Transfer to a wire rack or paper towel-lined plate. Serve immediately with lime, cilantro, salsa, avocado, and cheese if using.

Notes

For extra crunch, consider double-frying the tacos.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Pan-frying
Cuisine: Mexican