Pinto Bean Taco Recipe

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Meatless tacos—a great recipe for those of you going meatless during lent or for all you vegans out there! Give it a try, we did and we found we didn’t miss the meat in this taco dish at all and you can toss it together in less than 10 minutes—a definite added bonus!

Pinto Bean Taco Recipe
Recipe type: Main Dish
  • 16 oz. can of Pinto beans, rinsed and drained
  • ¾ cup salsa (whichever variety you prefer)
  • 8 taco shells
  • ½ cup taco blend cheese (or whichever variety you prefer)
  • Preferred taco toppings: lettuce or spinach, sour cream, tomatoes, black olives, taco sauce etc.
  1. Preheat oven to 325 degrees F; then bake shells for 6-7 minutes.
  2. Meanwhile combine salsa & pinto beans in a small pot and heat over medium-low heat while the taco shells bake. They require about the same amount of time to heat through.
  3. When both items are heated through divide the pinto beans & salsa between the shells evenly, layer with cheese, lettuce, tomatoes, taco sauce, sour cream and/or your preferred taco toppings.
  4. Serve & Enjoy. Yields 8 servings.


Make sure you check out my other easy recipes in my recipe index!

This recipe may be linked at I Should Be Mopping the Floor, Two Maids Milking, The Saturday Evening Pot, Permanent Posies, 33 Shades of Green, Blackberry Vine , Polka Dots on Parade, Southern Lovely, Crystal & Comp, Tatertots & Jello

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Ashley is a happily married stay at home mom to a beautiful little girl and a little boy. Ashley and her husband come from a small town and enjoy the simple pleasures in life, like GREAT FOOD. They love to try out new recipes and experiment in the kitchen together, but also enjoy reading, painting and photography.

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