Flavor-packed, savory veggie tacos filled with refried pinto beans, roasted sweet potato, roasted corn salsa, and creamy avocado cilantro crema.
These veggie-packed tacos are loaded with flavor and texture from deliciously spiced refried pinto beans to bright, zesty corn salsa and creamy avocado crema – this is my favorite taco recipe, hands down.
Obsessed is an understatement when it comes to these tacos. They are filled with homemade refried pinto beans that are spiced to perfection, roasted sweet potato and onion, fresh and bright roasted corn salsa, and a creamy avocado cilantro crema.
I highly recommend adding a generous amount of avocado cilantro crema, because I can assure you that you won’t be able to get enough.
How to Make Refried Pinto Bean and Veggie Tacos:
Avocado Cilantro Crema
- In a food processor, combine all crema ingredients. Process on low until all ingredients are well combined and creamy. Adjust salt and pepper to taste, if needed. Transfer to a bowl, cover with plastic wrap, and refrigerate until ready to serve.
Corn Salsa
- Prep and chop all veggies for salsa and add to a large bowl. To the bowl, add the vinegar, salt, paprika, and pepper.
- Heat a large cast iron skillet on high. Add 1 tbsp high-heat oil (such as avocado oil). Add frozen corn to skillet. Sprinkle over some salt. Cook for 2-3 minutes until kernels are golden brown, some parts are charred, and heated through.
- Immediately add corn to the mixing bowl with the rest of the ingredients. Stir well to combine. Adjust salt and pepper to taste, if needed. Set aside to cool a bit, cover with plastic wrap, then transfer to the fridge.
Roasted Veggies
- Preheat the oven to 425°F. Add diced sweet potato and sliced onion to a large baking sheet. Toss with 1 tbsp oil and salt and pepper to taste. Roast for 25 minutes until golden brown and crispy.
Refried Pinto Beans
- While the veggies are roasting, prepare the pinto beans. In a medium saucepan, heat 1 tbsp oil over medium high. Add onion and a pinch of salt. Saute for 3-4 minutes until soft and translucent. Add garlic and spices. Stir immediately and constantly to prevent burning for 1 minute.
- Pour in the whole can of pinto beans (including liquid), bay leaves and broth. Stir well then bring to a low boil. Lower heat to simmer for 15 minutes.
- Use an immersion blender to blend the beans until only a few whole pinto beans remain (we still want some texture!). Squeeze in a bit of lime juice and season with salt and pepper to taste.
Assembly
- Fry up some tortillas in a bit of oil in a large skillet until golden brown on each side.
- Spread a spoonful of pinto beans on the tortilla. Top with roasted veggies, spoonful of avocado crema, corn salsa, and fresh cilantro. Serve with a lime wedge.
Frequently Asked Questions:
How do I make this recipe vegan?
Just swap the greek yogurt for your favorite unsweetened, plain non-dairy yogurt! I suggest a yogurt that’s on the thicker side.
Is there a substitute for the Trader Joes fire roasted corn?
Any frozen fire roasted corn will work! If you can’t get your hands on roasted corn, then just saute the corn in the cast iron for a bit longer until slightly charred. Or you can go even further and roast fresh, whole corn yourself.
What tortillas do you recommend?
My absolute favorite are the corn and wheat tortillas from Trader Joes – they have a soft, but pliable and taste delicious. But any corn or wheat tortillas will do – just make sure you fry them up for extra flavor!
If you’re looking for more taco recipes, you’ll also love these Vegan Fish Tacos w/ Herbed Cashew Crema, these Cajun-spiced Cauliflower Tacos, and these Chickpea Tempeh Tacos.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Flavor-packed, savory veggie tacos filled with refried pinto beans, roasted sweet potato, roasted corn salsa, and creamy avocado cilantro crema.
- 2 medium avocados
- ⅓ cup plain greek yogurt
- ¼ cup fresh cilantro
- 1 whole garlic clove
- Juice from 1 medium lime
- 1 tsp kosher salt
- ½ tsp smoked paprika
- ½ tsp granulated sugar
- ¼ tsp black pepper
- 1 tbsp high-heat oil (such as avocado or safflower)
- 2 cups fire roasted corn (such as from Trader Joes)
- 1 jalapeno, finely diced
- ½ red onion, finely diced
- ¼ cup fresh cilantro, finely chopped
- 2 tbsp distilled white vinegar
- 1 tsp kosher salt
- ¼ tsp smoked paprika
- Black pepper to taste
- 1 large sweet potato, diced
- ½ yellow onion, sliced into half moons
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 tbsp olive oil
- ½ yellow onion, thinly sliced
- 1 garlic clove, finely minced
- 1 tsp ground cumin
- ½ tsp each: dried oregano, ground coriander
- ¼ tsp chili powder
- 1-15 oz. can pinto beans, do not drain or rinse
- 2 bay leaves
- ¾ cup chicken or vegetable broth
- Salt and pepper to taste
- Squeeze of lime juice
- 6-7 corn or wheat tortillas (or Trader Joes Corn & Wheat Tortillas, my favorite)
- Fresh cilantro
- Lime wedge
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In a food processor, combine all crema ingredients. Process on low until all ingredients are well combined and creamy. Adjust salt and pepper to taste, if needed. Transfer to a bowl, cover with plastic wrap, and refrigerate until ready to serve.
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Prep and chop all veggies for salsa and add to a large bowl. To the bowl, add the vinegar, salt, paprika, and pepper.
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Heat a large cast iron skillet on high. Add 1 tbsp high-heat oil (such as avocado oil). Add frozen corn to skillet. Sprinkle over some salt. Cook for 2-3 minutes until kernels are golden brown, some parts are charred, and heated through.
-
Immediately add corn to the mixing bowl with the rest of the ingredients. Stir well to combine. Adjust salt and pepper to taste, if needed. Set aside to cool a bit, cover with plastic wrap, then transfer to the fridge.
-
Preheat the oven to 425°F. Add diced sweet potato and sliced onion to a large baking sheet. Toss with 1 tbsp oil and salt and pepper to taste. Roast for 25 minutes until golden brown and crispy.
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While the veggies are roasting, prepare the pinto beans. In a medium saucepan, heat 1 tbsp oil over medium high. Add onion and a pinch of salt. Saute for 3-4 minutes until soft and translucent. Add garlic and spices. Stir immediately and constantly to prevent burning for 1 minute.
-
Pour in the whole can of pinto beans (including liquid), bay leaves and broth. Stir well then bring to a low boil. Lower heat to simmer for 15 minutes.
-
Use an immersion blender to blend the beans until only a few whole pinto beans remain (we still want some texture!). Squeeze in a bit of lime juice and season with salt and pepper to taste.
-
Fry up some tortillas in a bit of oil in a large skillet until golden brown on each side.
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Spread a spoonful of pinto beans on the tortilla. Top with roasted veggies, spoonful of avocado crema, corn salsa, and fresh cilantro. Serve with a lime wedge.
