Pinto bean tacos

Yes, another taco recipe. I really do make them a lot. This is the kind that I make the most often because it is super quick and I usually have all of the ingredients on hand. The boyfriend and I planned to make dinner together and he really wanted tacos but he feels weird cooking meat at my place, despite my insistence that it is ok (he's nice like that). When he learned that all I had were pinto beans he was pretty bummed and told me they were the grossest beans. After trying them (and finishing like 5 tacos) he admitted that they were great and that he was wrong (!!!). He even said he would try changing up his standard Chipotle order because he liked the pinto beans so much.

Ingredients:

1 can pinto beans, rinsed

2/3 cup water

1-2 cloves garlic, minced

1/4 teaspoon chili powder

1/4 teaspoon cumin

1 teaspoon chopped jalapenos

corn tortillas or taco shells

onion, chopped

avocado, sliced

cilantro, cut in ribbons

lettuce, shredded

hot sauce

other toppings: shredded cheese, sour cream, salsa, chopped tomatoes, etc

Directions:

In a small sauce pot heat beans, water, garlic, chili powder, cumin, and jalapeno over medium heat until beans are soft, usually about 5-8 minutes. Mash a few of them so that the beans thicken up a bit. If using corn tortillas, soak them in water and then heat one at a time in a frying pan for about 30 seconds per side, or until they are pliable but not falling apart. Fill tortillas or taco shells with beans, top with onions, avocado, cilantro, lettuce, and hot sauce (or the toppings of your choice) and serve immediately.