All-Day Pinto Bean Tacos
Set it before your shift. Taco night is waiting when you get home.
Canned pinto beans simmer all day with tomatoes and seasoning until they're soft enough to mash right in the pot. The long cook works in their favor: the more time they get, the richer they taste. This batch is sized for a 3-quart Crock-Pot.
Steps
- 1
2 cans pinto beans, drained
1 can diced tomatoes
1 cup water
Add everything to the Crock-Pot. Stir once.
- 2
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Bonus, if you have it:
Small diced onion
garlic powder
Add now if using. They soften into the beans over the long cook.
- 3
1 packet taco seasoning
Stir in the taco seasoning.
- 4
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Set to low and cook 8–10 hours, unattended.
- 5
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Bonus, if you have it:
Canned corn, drained
Mash the beans right in the pot with a fork or spoon until thick. Stir in the corn if using, and leave some beans whole for texture.
- 6
6 small tortillas
Warm the tortillas 15–20 seconds in the microwave, if you have one. Spoon in the beans.
- 7
Salt
Bonus, if you have it:
Shredded cheese
Season to taste, top, and serve.
Make it yours
Using a 6-quart Crock-Pot? Double everything so the beans don't dry out. Black beans work just as well as pinto. Leftover beans are great over rice, or scooped up with tortilla chips.