• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Soft Tacos with Beans and Salsa

  • Recipe Submitted by on

Category: Mexican

 Ingredients List

  • 1 1/2 lb Dried pinto beans
  • 1/4 c Corn oil
  • 2 c Chopped green onion
  • 1 c Chopped yellow onion
  • 1 tb Minced garlic
  • 2 ts Ground cumin
  • 2 ts Dried oregano
  • Salt -- to taste
  • 24 Corn tortillas
  • South-of-the-Border Salsa
  • (doubled) -- see recipe


1. Soak beans overnight in cold water to cover. Drain and place beans in
large pot. In a large skillet over moderately low heat, warm oil. Add
onions and garlic and saute until fragrant (about 3 minutes). Add to beans.
Add cumin and oregano and enough cold water to cover. Over high heat bring
to a simmer, then reduce heat to maintain a simmer. Cook until beans are
just tender (about 1-1/2 hours). Season with salt. Cool, cover, and
refrigerate for up to 2 days, if desired.

2. To steam tortillas: Wrap tortillas in a damp tea towel and heat over
simmering water. To fry tortillas: Fry on both sides on a griddle or in a
lightly oiled skillet, then stack and wrap in napkins.

3. To serve, reheat beans; taste and reseason if necessary. Place a scoop
of hot beans on each tortilla and top with 2 tablespoons salsa. Either roll
tortillas or serve open-faced with the chili on the side. Or, serve beans
and tortillas family style, allowing guests to make their own soft tacos.

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