Pinto Bean Tacos

• 12 6-inch corn tortillas
• 1 Tbs. canola oil
• 1 small red onion, divided: half of onion diced, half sliced
• 1 clove garlic, minced (1 tsp.)
• 4 oz. soy chorizo sausage, such as Soyrizo
• 1 10-oz. can diced tomatoes with chiles
• 2 15-oz. cans pinto beans, rinsed and drained
• 1 small avocado, sliced
• 13 cup crumbled queso fresco or grated Cheddar cheese
• 1/4 cup chopped cilantro

1. Preheat oven to 350.
2. Wrap tortillas in foil, and place in oven to warm.
3. Heat oil in nonstick skillet over medium-high heat.
4. Add diced onion, and saute 3 minutes.
5. Add garlic, and cook 1 minute more.
6. Crumble soy sausage into pan, and saute 1 minute.
7. Stir in diced tomatoes, and bring mixture to a simmer.
8. Reduce heat to medium-low, and cook 4 to 5 minutes, or until slightly thickened.
9. Stir in beans, and cook 2 minutes more, or until beans are warmed through.
10. To assemble tacos: Fill tortillas with 3 Tbs.
11. bean mixture.
12. Top with sliced onions, avocado, cheese, and cilantro.
13. Serve with salsa and hot sauce, if desired.

corn tortillas, canola oil, red onion, clove garlic, soy chorizo sausage, tomatoes, pinto beans, avocado, queso fresco, cilantro

Taken from www.vegetariantimes.com/recipe/pinto-bean-tacos/ (may not work)