Alright, meet my new favorite taco recipe! These meatless tacos feature refried pinto beans, creamy avocado sauce, quick-pickled onions and fresh garnishes. They will please even the most adamant carnivores in your life.
If you ask me, every great taco possesses the following qualities: something hearty (beans), something creamy (avocado), something crisp (shredded cabbage), something tangy (pickled onions and feta), and lots of fresh flavors. These tacos have those qualities in spades.
These vegetarian tacos were inspired by an authentic Mexican taqueria in town, Bonito Michoacan. They offer one-dollar tacos on Fridays. I order beans and cheese on mine, then I load them up with my favorite condiments from their epic salsa and pickle bar. You can’t miss me—the girl with big hair, drippy-saucy tacos, dancing in her seat.
These tacos are fun to make when you have good company in the kitchen. Just assign the individual components (they’re all so simple) and you’ll have dinner ready in no time. I also offered some shortcuts in the recipe notes, if you’re in a hurry.