Cuisine Mexican
Pulse Type Beans
Occasion Cinco de Mayo
Recipe Contributed By Sara Haas, RDN, LDN

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Smashed Pinto Bean Tacos with Pickled Red Onions & Smoky Chipotle Crema 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


  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • 1 tsp ground cumin
  • tsp ground cayenne pepper
  • 1 can pinto beans (15 ounces), drained and rinsed


  • 8 corn tortillas, warmed
  • 1 ripe avocado, diced
  • 1 lime, cut into wedges
  • Pickled onions


  • 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.