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Avocado, Bean & Chipotle Cheddar Tacos

  • Yield: 6 tacos 1x



For beans:

  • 1 teaspoon olive oil
  • 1 clove garlic, minced
  • 1 (15 ounces) can low sodium pinto beans, drained and rinsed well

For toppings:

  • 12 soft corn tortillas
  • 4.5 ounces Cabot Chipotle Cheddar, Jalapeno Cheddar Light or Pepper Jack Light, shredded
  • 1 avocado, pitted and sliced

For sauce:

  • 1/2 cup fresh cilantro
  • 1/4 cup plain yogurt
  • 1/2 avocado, pitted

For garnish:

  • Lime wedges
  • Fresh cilantro


  1. Heat oil in a medium skillet. Saute garlic for 1 minute, stirring frequently. Add beans and stir until heated, about 2 minutes. Remove from stove.
  2. To arrange each taco, place one corn tortilla on top of another tortilla. Spoon about 1/4 cup of beans and sprinkle 3/4 ounce of cheese over top. Heat in microwave for 45 seconds. Top with a few slices of avocado. Repeat process to make five more tacos.
  3. To make sauce, blend cilantro, yogurt and 1/2 avocado in a blender or food processor. Drizzle over top of each taco. Top with a drizzle of lime juice and some cilantro if deserved. Serve immediately.