Vegan Pinto Bean Tacos are healthy and filling, two words that don’t always go together. Beans are much cheaper than meat, and Randall Beans are especially affordable for the quality and quantity.
I’m not vegan, but I know people who are. Rahul and I have been integrating a meat-free dinner each week, and we kind of stumbled upon this idea of vegan tacos. Using the same kind of taco seasoning that we put on meat, the beans are sautéed in a skillet with onions, garlic and spices until they are soft and can easily be mashed with your spoon. The texture is almost like refried beans but not as creamy, and without butter or other milk-like additives.
Adding toppings like lettuce, tomato and avocado turn these tacos into a vehicle for vegetables. Spice it up with more chili powder or ground red chipotle, or some Sriracha or homemade chili sauce.
The shells I used were not vegan, after finding that glycerin is in them (didn’t think about that), so look for a corn shell or white flour tortilla and read the ingredients carefully. To see the full recipe, visit my post on Randall Beans’ website!