crispy buffalo pumpkin pinto bean tacos
Taco Tuesday, you have been punk'd.
Ingredients
- 1 medium yellow onion, diced
- 2 15-oz cans pinto beans, drained
- 1 tsp smoked paprika
- 1/2 tsp chipotle chili powder
- 1/4 tsp garlic powder
- 1/4 tsp cayenne pepper, or to taste
- 1/2 cup pumpkin puree
- 1/4 cup buffalo sauce, homemade or storebought
- 1/2 cup beer (or vegetable broth)
- 2 tbsp honey
- 8-10 hard corn tortillas, homemade or storebought
- 2 cups shredded Mexican blend cheese
- cilantro, green onions, cotija cheese, and extra buffalo sauce, for serving
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with parchment.
- Heat 1 tablespoon olive oil in a skillet over medium. Saute the onion until soft, about 4-5 minutes. Stir in the smoked paprika, chipotle chili powder, garlic powder, and cayenne pepper for 1-2 minutes until fragrant.
- Pour in the pinto beans, then stir the pumpkin puree, buffalo sauce, and beer/broth. Season to taste with salt and pepper. Simmer gently for 8-10 minutes until thickened.
- Divide the bean and cheese filling amongst the tortillas. Bake for 8-10 minutes until the cheese is melty and golden. Serve hot with extra buffalo sauce, cilantro, green onions, and crumbled cotija, as desired.
Notes
*Homemade tortilla shells: Microwave tortillas 1-2 at a time for 20 seconds, until soft. Spray eac side lightly with oil, then drape directly over a grate of your oven rack. Bake for 5-6 minutes until crisp but still pliable. Repeat with remaining tortillas.