BBQ Pinto Mini Tacos with Cabbage Slaw




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Who doesn’t love easy to eat “pick up” food!  Whether it’s for a kids lunch, or delicious appetizer/hors d’oeuvre for a party, these little tacos are sure to please everyone’s palate. Or you can make them large for an entree!  So many options. 

PS:  You can make your own fresh corn tortillas, or of course, use store-bought.


For the BBQ Beans:

  • ½ small onion, finely chopped
  • 1 clove garlic, minced
  • 1-½ tsp. ground cumin
  • 1-½ tsp. ground smoked sweet paprika (my favorite pimenton!)
  • 1 tsp. liquid smoke
  • 1 tsp. Dijon mustard
  • 1 TB maple syrup
  • 1/2 cup vegetable broth or water, or more if needed
  • 1 can pinto beans (salt free)
  • 2 sprigs fresh oregano

For the Cabbage Slaw:

  • 1 small green cabbage, shredded, about 4 cups
  • ½ small red bell pepper, very thinly sliced into sticks
  • ½ small yellow bell pepper, very thinly sliced into sticks
  • ½ small cucumber, very thinly sliced into sticks
  • 2 green scallions, white and light green part very thinly sliced

For the Avocado Dressing:

  • 1 medium sized ripe avocado, seeded and flesh removed, roughly chopped
  • 1 clove garlic, minced
  • ¼ cup water
  • Juice of 1 lemon, about ¼ cup
  • ¼ tsp. freshly ground black pepper
  • 1 tsp. Dijon mustard
  • 1 tsp. maple syrup


For the BBQ Beans:

1- In a 10” sauté pan, over medium heat, dry-saute onion. Once onion has become translucent, add the garlic, cumin and smoked paprika.  Stir for 1 minute or until fragrant.

2- Add liquid smoke, dijon mustard, maple syrup, broth or water, beans, and oregano to the pan, stirring to combine.   

3- Bring mixture to a slow simmer and cook, stirring occasionally for 15 minutes, adding more broth or water if the mixture is looking dry.

4- Before serving, remove the oregano stems.

Make the ColeSlaw:

1- Place shredded cabbage and all of the sliced vegetables in a mixing bowl and combine.

2- Make the Avocado Dressing:  place all of the ingredients in the bowl of a food processor and blend until smooth. Taste and adjust seasonings, adding more dijon mustard for tartness, maple syrup for sweetness, pepper for heat.

3- Pour sauce over the cabbage mixture and mix to thoroughly coat the slaw.

To Serve:

Divide the bean mixture equally among 6 mini tortillas.  Add 1 spoonful of cabbage slaw, fold and serve.

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