Go Back
–+ servings
Print

Refried Pinto Bean and Veggie Tacos with Corn Salsa & Avocado Crema

Flavor-packed, savory veggie tacos filled with refried pinto beans, roasted sweet potato, roasted corn salsa, and creamy avocado cilantro crema.

Course Main Course
Keyword avocado cilantro crema, corn salsa, refried pinto beans, roasted veggies, vegan taco recipe
Prep Time 25 minutes
Cook Time 28 minutes
Total Time 53 minutes
Servings 3 servings
Author Taavi Moore

Ingredients

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

Roasted Corn Salsa

  • 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

Roasted Veggies

  • 1 large sweet potato, diced
  • ½ yellow onion, sliced into half moons
  • 1 tbsp olive oil
  • Salt and pepper to taste

Refried Pinto Beans

  • 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

Assembly

  • 6-7 corn or wheat tortillas (or Trader Joes Corn & Wheat Tortillas, my favorite)
  • Fresh cilantro
  • Lime wedge

Instructions

Avocado Cilantro Crema

  1. 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

  1. Prep and chop all veggies for salsa and add to a large bowl. To the bowl, add the vinegar, salt, paprika, and pepper.

  2. 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.

  3. 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

  1. 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

  1. 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.

  2. 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.

  3. 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

  1. Fry up some tortillas in a bit of oil in a large skillet until golden brown on each side.

  2. 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.