Baked Bean Tacos

Taco Tuesday is a cherished tradition in my house. It is also good for meal planning, as during the work week things get busy, and there isn't much time for decision making on mundane things, like what to wear, or what to make for dinner! Plus, we really love Tex-Mex food, and find it to be really accommodating to all the eating styles in our "mixed" household. And, of course, it is healthy! There are so many great taco recipes out there, and I love to experiment and try new ones out. One of our go-to standby taco recipes is a tried and true, basic bean taco, which is simple and easy to throw together. Everyone in my family loves them, even the meat eaters.

Baked Bean Tacos

Ingredients

1. 1 can refried beans, or 1 1/2 homemade
2. 1 can pinto beans, or 1 1/2 homemade
3. ½ of a small yellow onion, chopped
4. 1 can chopped green chili's
5. 1 tbsp olive oil, or water if oil  free
6. 1 7.76 oz. can chipotle sauce, medium
7. 1 tbsp taco seasoning (I prefer homemade, recipe here: http://bethshappyjoyfulfoodfulblog.blogspot.com/2015/08/homemade-taco-seasoning.html)

Directions:

1. Preheat oven to 400 degrees F
2. In a large pan, heat olive oil, add onion. Cook until soft, about 5 minutes.
3. Add refried beans, pinto beans, green chilis, chipotle sauce, and taco seasoning.
4. Cook on low-medium heat for about 15 minutes, stirring occasionally.
5. Use bean filling in 10 taco shells
6. Place taco shells in casserole dish and cook at 400 for 10 minutes.
7. Garnish with lettuce, tomato, onion, salsa, guacamole, sour cream, etc.