What’s a good recipe arsenal without tacos, am I right? Being an Arizona native, and currently living in Texas, I am constantly surrounded by delicious tacos. It was time to put my stamp on the community with these Chipotle Pinto Bean Tacos with Creamy Avocado Sauce.

Unlike most chipotle-flavored recipes, this one is very tolerable for even the most anti-spicy advocates. I am more of a mild man myself, so I tend to keep the spicy flavors to a minimum. That way, you can truly enjoy the other flavors without the sensation of burning off your tongue.

This recipe inspiration came from my Instagram audience during a poll I ran to find out whether they wanted to see a Mexican or Italian inspired dish. As you can see, the Mexican dish took the gold!

It was only right to create a delicious taco recipe that wasn’t overdone, but still familiar; which why I chose chipotle sauce and pinto beans! The chipotle sauce is the star of this show, even when mixed with the other taco toppings. Add a couple dollops of creamy avocado sauce, and the fast-casual restaurant Chipotle now has more competition!

Prep

Begin by adding all the ingredients for the chipotle sauce into a food processor and pulse until smooth. You may need to use a spatula to scrape the sides as you pulse.

*I made this recipe using my small, 3-cup food processor, so for larger 8-cup or more processors, you may need to double the ingredients to fill space so the chipotle peppers and garlic chop.

Once processed, transfer your sauce to a small bowl and save for later. Now heat a medium sized saucepan over low-medium heat. While your pan heats, rinse and wash your food processor container to prepare for the creamy avocado sauce.

When clean, add all the avocado sauce ingredients into your processor and pulse until smooth and creamy. Then, add it into another small bowl, cover with a clean towel or saran wrap, and place in the fridge until your tacos are ready to eat.

Cook

Add the drained and rinse pinto beans into your saucepan and top with chipotle sauce. Stir with a wooden spoon until well combined. Allow to heat for about 4 minutes, stirring a couple more times.

Once thoroughly heated, remove from heat. During this time, you can chop your additional taco ingredients.

Eat

Before you prep the tacos, warm up the tortillas (unless you are using hard shells) by placing them in between two wet paper towels and microwaving them for 15-25 seconds.

*Additionally, you can heat them on a skillet for 30-45 seconds each side on medium-high heat, or bake them in your oven (draping them over the racks) for eight minutes at 400 degrees Fahrenheit.

Now, you have two options for crafting your tacos: either spread creamy avocado sauce on the bottom of the tortilla (like my wife prefers), or add a couple dollops on the top (my preference). Add in any additional ingredients you prepared and enjoy your tacos!

Are you a bottom-coater or top dolloper? Let me know in the comments!

Looking for a side dish? Try my Cilantro Lime Rice!

If you enjoy Mexican food, you’ll also enjoy my:

• Avocado Taco Bowl
• Hearty Black Bean Burger

They’re both healthy and only takes minutes to prepare!