Smashed Pinto Bean Tacos with Pickled Red Onions & Smoky Chipotle Crema Slaw
Tacos
Ingredients
FOR THE SLAW
- ¼ cup plain Greek yogurt
- 1 canned chipotle pepper in adobo sauce, minced
- 1 tsp adobo sauce
- 1 tsp lime zest
- 1 tbsp fresh lime juice
- ½ tsp honey
- ¼ tsp kosher salt
- ¼ cup fresh cilantro, chopped
- 3 cups shredded coleslaw mix
FOR THE BEANS
- 1 tbsp olive oil
- 1 clove garlic, minced
- 1 tsp ground cumin
- ⅛ tsp ground cayenne pepper
- 1 can pinto beans (15 ounces), drained and rinsed
FOR THE TACOS
- 8 corn tortillas, warmed
- 1 ripe avocado, diced
- 1 lime, cut into wedges
- Pickled onions
Instructions
- Combine the yogurt, minced chipotle pepper and adobo sauce, lime zest, lime juice, honey and salt in a medium bowl and stir until blended. Add the cilantro and coleslaw mix and toss to coat.
- Heat the oil in a small saucepan set over medium heat. Add the garlic, cumin and cayenne and cook, stirring constantly, until fragrant, 1 minute. Stir in pinto beans and ⅛ tsp salt, cover and cook 30 seconds, remove lid and cook, stirring occasionally, 2 more minutes. Remove from heat.
- Top warmed tortillas with pinto beans, slaw and avocado. Serve with a lime wedge.
- TO MAKE PICKLED ONIONS: Make one day in advance. Combine ½ cup warm water, ½ cup white vinegar, 1 tsp. granulated sugar and 1 tsp. salt in a large jar and stir until sugar and salt are mostly dissolved. Set aside. Thinly slice 1 small red onion and place in a bowl. Cover with 4 cups of boiling water, let sit 1 minute. Strain onions, and carefully transfer to the jar. Push onions down with a wooden spoon to ensure they’re fully covered in liquid. Allow to cool before covering with a lid. Refrigerate until ready to enjoy.
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