My husband mentioned perhaps stopping for Mexican yesterday while walking to our small downtown street (in Alameda, CA), mainly because he wanted a Margaritas, but I thought of beans and corn tortillas. These tacos were inspired by our excursion on a beautiful day and by what we had available to eat in our kitchen. Paired with a good beer, these tacos are nice when you want something satisfying.
Mini Pinto and Broccoli Tacos
Serves 4 (2 mini tacos each)
8 corn tortillas
1 14 oz. can low sodium pinto beans, drained and rinsed
1 cup finely chopped broccoli florets
1 cup shredded jack cheese
8 leaves shredded baby lettuce
Warm a tablespoon of oil in a skillet and add broccoli. Cook until bright green. Add beans and cook until heated through.
Coat heated griddle with oil and add tortillas. Fry until slightly browned on each side.
Top fried tortillas with bean mixture, cheese, lettuce, and salsa. Serve with fruit.