Ingredients
Scale
- 1 can (15 ounce) pinto beans, no-added salt
- 1–2 tablespoons grapeseed oil
- 1 red onion, thinly sliced
- 1 poblano pepper, thinly sliced
- 2 bell peppers, thinly sliced
- 8 corn tortillas
- 2 tablespoons taco seasoning
- Toppings: cilantro, cotija cheese, avocado, Ranch Dressing or Lime Crema
Instructions
- Preheat: oven to 400˚F. Line one large, rimmed baking sheet with parchment paper for an easier cleanup.
- Toss: the poblano pepper, regular peppers, and onion with 1-2 tablespoons of grapeseed oil to lightly coat all sides. Sprinkle with the taco seasoning and make sure to mix them all over. Your hands might be messy, but it’ll all be worth it. Arrange the veggies as best you can in a single layer on the sheet pan. Bake until the veggies are tender throughout and caramelized on the edges, about 15-20 minutes. Make sure to toss halfway through! I add the pinto beans at the end to simply ‘warm’ them up. They don’t require cooking, but you could also simply microwave them for a few seconds at a time to warm them up. Just don’t over heat them as they’ll explode and/or dry up in the microwave.
- Gather: the rest of your toppings. For the avocado, I keep it simple and just add a few slices to each taco. If you prefer it to be guacamole, here’s a quick and easy recipe for guacamole. Make the lime crema if you’re using. I’ve even used my Buttermilk Ranch Dressing and that was tasty as well!
- Warm: your tortillas: In a small skillet over medium heat, warm each tortilla on both sides before transferring to a plate and covering with a towel to keep them warm. Repeat with each tortilla, stacking each warmed tortilla on the last.
- Serve: Start assembling your tacos. Scoop some pinto beans and roasted veggies down the center of your taco. Add any other toppings you see fit. Perfection in taco form. Enjoy!
- Prep Time: 10
- Cook Time: 25
- Category: Dinner