Pinto Bean Tacos

Serves 6

Recipe from Vegetarian Times Magazine

Husband-Tested in Alice’s Kitchen

I was looking for a meatless dish to make for Meatless Monday and came across this recipe, which got great reviews.  It calls for Soyrizo, a meatless soy chorizo.  Lost River Market & Deli carries Soyrizo in their freezer section. (Chorizo is a fatty pork sausage flavored with paprika and/or chili peppers.) My husband and I give this dish a big thumbs up.  It was good enough for company.  It took less than a half-hour to make.  I promise you won’t miss the meat.

12 6-inch corn tortillas (I used whole wheat lavash.)

1 Tablespoon olive 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 (You will find a 12 oz. package of Soyrizo in the freezer section at Lost River Market & Deli.)

1 15-oz. can diced tomatoes with chilies (I used a can of diced tomatoes plus a cube of frozen chili pepper. If you don’t like hot and spicy foods, you can leave out the chilies.)

2 15-oz. cans pinto beans, rinsed and drained

1 avocado, sliced

⅓ cup crumbled queso fresco or grated Cheddar cheese (I used white cheddar.)

¼ cup chopped cilantro

Preheat oven to 350°. Wrap tortillas in foil, and place in oven to warm. (I warmed the whole-wheat lavash in the microwave just before serving.)

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.

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