Pinto Bean Tacos with Cabbage Slaw and Feta
Prep time
Cook time
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A quick and easy dinner to please a crowd of any size!
Recipe type: dinner
Cuisine: Mexican
Serves: 4 main dish servings
  • 1 can whole pinto beans, drained and rinsed
  • 1 can refried pinto beans
  • 2 cups chopped tomatoes
  • 3 cups cole slaw mix
  • Juice of 1 lime
  • splash of Tapatio or other hot sauce
  • 1 tsp honey
  • 1 Tbsp olive oil
  • 4 oz feta cheese, crumbled by hand
  • Taco sized corn or flour tortillas
  • Guacamole, Greek yogurt, cilantro and salsa for serving
  1. Place both types of beans, ½ cup of the tomatoes and 1 Tbsp of the lime juice in a small sauce pan. Stir and heat the bean mixture over low heat.
  2. Meanwhile, whisk together the remaining lime juice, honey, olive oil hot sauce and a pinch of salt in the bottom of a medium sized bowl. Add the cabbage to the bowl and toss with the dressing. Set aside.
  3. Warm your tortillas, either wrapped in a damp paper towel in the microwave or in a skillet.
  4. Remove the beans from the heat.
  5. Assemble the tacos by putting bean mixture in each tortilla along with crumbled feta, chopped tomatoes, feta cheese and your taco condiments of choice.
Recipe by Eating Made Easy at