Pinto Bean Avocado Tacos

Perfect balance between the pinto/soyrizo, salty feta, creamy avocado, lime and red onion.

Recipe and photo from Vegetarian Times

Serves 6

30 minutes or fewer

Soy chorizo sausage is a favorite among VT staffers because it adds spice and texture without a processed "fake meat" flavor. Queso fresco is a crumbly, mild Mexican cheese. Look for it near the refrigerated salsas or next to Cheddar and Monterey Jack cheeses.

• 12 6-inch corn tortillas
• 1 Tbs. canola oil
• 1 small red onion, divided: half of onion diced, half sliced
• 1 clove garlic, minced (1 tsp.)
• 4 oz. soy chorizo sausage, such as Soyrizo
• 1 10-oz. can diced tomatoes with chiles
• 2 15-oz. cans pinto beans, rinsed and drained
• 1 small avocado, sliced
• ⅓ cup crumbled queso fresco or grated Cheddar cheese
• ¼ cup chopped cilantro

1. Preheat oven to 350°. Wrap tortillas in foil, and place in oven to warm.

2. Heat oil in nonstick skillet over medium-high heat. Add diced onion, and sauté 3 minutes. Add garlic, and cook 1 minute more. Crumble soy sausage into pan, and sauté 1 minute. Stir in diced tomatoes, and bring mixture to a simmer. Reduce heat to medium-low, and cook 4 to 5 minutes, or until slightly thickened. Stir in beans, and cook 2 minutes more, or until beans are warmed through.

3. To assemble tacos: Fill tortillas with 3 Tbs. bean mixture. Top with sliced onions, avocado, cheese, and cilantro. Serve with salsa and hot sauce, if desired.