Bean Tacos

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 6 servings
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2 tablespoons vegetable oil

1 large carrot, finely chopped

1 small white onion, finely chopped

Kosher salt and freshly ground black pepper

3 cloves garlic, minced

1 small jalapeno, seeded (optional), finely chopped

1 1/2 teaspoons ground cumin

Two 15.5-ounce cans pinto beans, drained and rinsed

1/4 cup fresh orange juice (about 1/2 large orange)

6 corn tortillas, warm

1/3 cup cilantro leaves and soft stems, roughly chopped

Hot sauce, for serving


  1. Heat a large saute pan over high heat. Add the oil and swirl the pan to coat. When the oil starts to shimmer, add the carrots and onions. Sprinkle liberally with salt and pepper and cook until tender and lightly browned in spots, stirring occasionally, about 8 minutes.
  2. Reduce the heat to medium then stir in the garlic, jalapeno, cumin and 1 tablespoon water and cook until the jalapeno is tender, stirring constantly, 2 to 3 minutes. Add the beans and stir to coat in the vegetables and cumin. Add the orange juice, 1/2 cup water and a large pinch of salt and pepper.
  3. Bring to a boil over medium-high heat then reduce to a strong simmer. Cook, stirring occasionally, until the beans are tender but not mushy and the liquid has mostly evaporated leaving only a thin coating of sauce on the beans, about 5 minutes. Season with salt and pepper if needed.
  4. Transfer the beans to a serving bowl and serve alongside the tortillas, cilantro and hot sauce. 
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