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Dinner recipe · from the recipe book

Smoky Pinto Bean Soft Tacos with Roasted Pepper Salsa

Creamy cumin-scented mashed pinto beans and charred sweet potato in warm corn tortillas, topped with a smoky, tangy roasted pepper salsa and crumbly queso fresco.

Smoky Pinto Bean Soft Tacos with Roasted Pepper Salsa

Ingredients

  • 2 cans, drained554 gPinto beans, canned, drained
  • 2½ medium300 gSweet potatoescut into 1/2-inch cubes
  • 2 medium238 gRed bell pepperseeded and cut into wide strips
  • 1 whole14 gJalapeñohalved and seeded
  • 1 medium123 gTomatoeshalved
  • 1 medium110 gRed onioncut into wedges
  • 3 cloves9 gGarlicpeeled
  • 2 tbsp27 gOlive oil
  • 2 tsp4 gGround cumin
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • ½ tsp3 gSalt
  • 2 tbsp30 gLime juice
  • ¾ cup chopped12 gFresh cilantrochopped
  • ¼ cup60 gWater
  • 12 tortillas288 gCorn tortillas
  • 1½ cups shredded105 gGreen cabbagethinly shredded
  • ½ cup crumbled60 gQueso frescocrumbled

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. Toss the sweet potato with one third of the olive oil, half of the smoked paprika and one third of the salt, and spread it on one half of the pan.
  3. Toss the bell pepper, jalapeño, tomato, red onion and garlic with another third of the olive oil and spread them on the other half of the pan.
  4. Roast for 25 minutes, until the sweet potato is tender and the bell pepper and jalapeño are charred at the edges.
  5. Meanwhile, warm the remaining third of the olive oil in a skillet over medium heat, add the cumin and the remaining half of the smoked paprika and stir for 30 seconds.
  6. Add the pinto beans and the water to the skillet, simmer 5 minutes, then mash roughly with another third of the salt; keep warm.
  7. For the salsa, finely chop the roasted bell pepper, jalapeño, tomato, red onion and garlic, then stir in half of the lime juice, half of the cilantro and the last third of the salt.
  8. Toss the cabbage with the remaining half of the lime juice.
  9. Wrap the corn tortillas in foil and warm them in the oven for 5 minutes.
  10. Fill each tortilla with mashed beans, roasted sweet potato, cabbage and roasted pepper salsa, then top with the queso fresco and the remaining half of the cilantro.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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