Taco Salad with Pinto Beans
Easy refried beans are smashed pinto beans full of southwest seasonings!
Servings: 2 Servings
Calories: 270kcal
Ingredients
Mashed Pinto Beans
- 1 15 oz can low sodium pinto beans drained and rinsed
- 1/2 jalapeño finely diced
- 1/2 cup sweet onion finely diced
- 2 garlic clove minced
- 1/4-1/2 cup cilantro chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon chili powder
- 1/8 teaspoon cayenne pepper
- 2-3 teaspoon water
Grilled Taco Veggies
- 1 head of broccoli broke into florets
- 1/2 jalapeno chopped
- 1 sweet pepper sliced
- 1 onion sliced
- 1 summer squash or zucchini sliced
- 2 portobello mushrooms sliced
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 adobo pepper in sauce chopped (about 1 tsp of sauce)*
- 1 garlic clove minced
- 1 teaspoon lime juice
- 1/4 teaspoon black pepper
- 1 sweet potato cooked and cubed
Instructions
- If using canned beans, drain and rinse.
- In small saucepan water sauté your jalapeño and onion 3 - 5 minutes. At the end of sauté time, add garlic.
- Add your beans to pan and smash them with potato masher.
- If this mixture seems dry add a little bit of water. Add in spices, stir well, then remove from stove.
- Chop all veggies - except sweet potatoes. Add all vegetables except sweet potatoes to a bowl or large ziploc bad. Add wet and dry spices. Shake bag or stir gently.
- Grill vegetables on a grill pan over high heat until done, stir frequently for 20 - 40 minutes depending on your desired doneness. Add your cooked sweet potato to grill pan during the last 10-15 minutes of grilling.
- Add all ingredients to salad bowl with fresh salad greens and your choice of toppings! Salsa, guac, vegan sour cream or cheese.
Notes
- *Substitute all seasonings and adobe pepper in the vegetable mixture with 1 - 2 tsp of this Frontier Co-Op Chipotle Blend.
- Alternately roast your vegetables in the oven at 400 degrees F for 40 minutes
Nutrition
Calories: 270kcal