Gorgeous beetroot and filling Pinto Beans are sautéed in onions, ginger, garlic and a tasty blend of spices, piled onto tacos and topped off with creamy guacamole in these tasty (yet messy), vegetarian HeartBeet Bean Tacos!
Ingredients
- 2 tbsp olive oil
- 1 onion
- ½ inch piece of ginger peeled
- 5 cloves garlic peeled
- 1 large beet washed
- 1 can pinto beans
- 1 tsp coriander
- ½ tsp cumin
- ½ tsp turmeric
- ½ tsp chili powder
- ½ smoked paprika
- Salt and pepper
- Cilantro for garnish optional
Instructions
- Peel and dice onion.
- Add oil to a large pan and add in the onion and let it saute 10 minutes, stirring often.
- While onion is sauteing, peel garlic and chop it up with the ginger.
- Also prep the beet by peeling it (I used a vegetable peeler) and then chopping it up into rough cubes.
- Add garlic, ginger and beets to the onions and mix well.
- Then add in the coriander, cumin, turmeric, chili and smoked paprika. Cover and let cook about 7-10 minutes. If the beets are cut into small cubes, they will be tender at this time.
- Drain and rinse the canned pinto beans. Then add the pinto beans into the pan with the beet and spices, and mix well for a couple of minutes.
- Season with salt and pepper to taste, garnish with cilantro.
Serve:
- Spoon filling into your favorite tacos, top with your favorite guacamole and/or Greek yogurt and enjoy!
Notes
Please note, nutritional info is for the beet and bean filling only and does not include the tortillas, guacamole or any other toppings.
Nutrition
Serving: 3/4 cup | Calories: 150kcal | Carbohydrates: 19g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Sodium: 196mg | Fiber: 3g | Sugar: 2g
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