Southwestern Pinto Bean Double Decker Taco

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians.

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Servings: 12

Serving Size: 4.64 ounces

Ingredients

1 1/2 cups Beans, Pinto, canned, drained, rinsed
1 tbsp Flax seed, brown, ground
3 tbsp Water
1/2 cup Tortilla, Corn, chips
1 tbsp Onions, Green, sliced thinly on bias
2 tsp Garlic, cloves, peeled, minced
3 tsp Cilantro, fresh, chopped
1/2 tsp Cumin, ground
1/4 tsp Coriander Seed, ground
1/4 tsp Paprika, Smoked, ground
1/4 tsp Salt, Kosher
1/4 tsp Pepper, Black, table grind
4 tbsp Oil, Canola
1 1/2 cups Beans, Refried, canned
12.0 ea Tortilla, Flour, soft shells, 6″
12.0 ea Tortilla, Corn, hard shells, 6″
12 tbsp Lettuce, Iceberg, shredded
8 tbsp Tomatoes, Roma, small dice

Preparation

1. For Southwestern Pinto Bean Crumbles – Place beans on a paper towel lined sheet pan and spread out into a layer. Pat dry and allow to air dry for at least 15 minutes. In a separate bowl, combine flaxseed and water and mix well. Allow to sit for at least 5 minutes.
2. In a food processor, place tortilla chips and process until fine crumbs. Add 1/2 pinto beans and pulse until broken down. Remove mixture and place in large mixing bowl and add remaining pinto beans, green onions, garlic, cilantro, cumin, coriander, paprika, salt, and pepper. Mix well.
3. Heat oil over medium-high heat in a skillet or flat top. Add the mixture to the skillet and break into crumbles and cook until crispy, about 3-5 minutes. Flip crumbles and fry second side until crispy, another 3-5 minutes. Remove from skillet and hold hot for service.
4. For Refried Beans – Heat beans over medium- low heat and hold hot for service.
5. To assemble: Add two (2) Tablespoons of refried beans to middle of a flour tortilla. Place into a skillet or flat-top heated over medium heat. Add 1/4 cup (2oz) of crumbles to a hard taco shell. Place hard taco shell onto middle of refried bean mixture and lay on one side to have bean adhere to shell. Then carefully flip to the other side to have flour tortilla encompass corn taco shell. Continue to heat until hot throughout taco, about 3-5 minutes.
6. Remove from heat and place one (1) Tablespoon of shredded lettuce on top of crumbles and two (2) teaspoons of diced tomatoes.
   *Note – if making a large amount at one time, make tacos and hold hot in hotel pan. Add lettuce and tomatoes prior to serving.

Nutrition information

Calories: 251.7 Total Fat: 8.5g Saturated Fat: 1.4g Trans Fat: 0g
Carbohydrate: 37g Fiber: 5.8g Total Sugars: 1.9g Protein: 7.5g Sodium: 434mg

The nutrition information is an estimate based on general ingredients. These amounts will vary based on the products you are using.