crispy chipotle bbq pinto bean tacos
Just listen to that satisfying crunch-crunch with every bite. Soul awakening, it is.
Ingredients
- 2 tbsp butter
- 2 cans pinto beans, drained
- 1/2 cup ketchup
- 1/3 cup dark brown sugar
- 2 tbsp molasses
- 1 tbsp Worcestershire sauce
- 2 tsp smoked paprika
- 1 1/2 tsp chipotle chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 cup beer (or vegetable broth)
- 8 crispy corn tortilla shells (homemade directions below)
- 2 cups shredded Mexican blend cheese
- chopped cilantro, green onions, and Greek yogurt/sour cream, to serve
Instructions
- Preheat oven to 400 degrees.
- Microwave the tortillas under paper towels for 20-30 seconds until very pliable. Working one at a time, spray both sides lightly with oil and quickly drape directly over a grate in your oven. Bake for 5 minutes until slightly crispy. Remove with tongs to a baking sheet. I was able to fit 4 at a time comfortably so you may need to do multiple batches. Alternatively, you can use storebought crispy shells.
- In a large skillet, melt the butter over medium heat, then toss together the beans, ketchup, brown sugar, molasses, Worcestershire sauce, smoked paprika, chipotle chili powder, garlic and onion powders, and beer/broth. Season to taste with salt and pepper. Bring to a simmer and cook for 10-15 minutes until thickened. If the mixture thickens too quickly, lower the heat and add 1/2 cup more beer or broth.
- Stuff the beans and cheese into each tortilla. Bake for 8-10 minutes until the cheese melts and bubbles. Garnish with chopped cilantro, green onions, and Greek yogurt, as desired.
Notes
*Alternative to crisp tortillas: If you don't feel comfortable draping a tortilla directly on your oven grate, roll up a tuft of aluminum foil to 1/2 inch thickness, 12 inch length, and 2 inch height. Drape the tortillas over the foil and bake as directed.