## iNGREDIENTS

### Chipotle Sauce & Beans

- SIMPLi Regenerative Organic Certified Pinto Beans, dried (or 2 cans cooked pinto beans, drained & rinsed)
- Chipotle pepper in adobo sauce*
- Tomato purée
- Vegetable broth
- SIMPLi Greek ROC Extra Virgin Olive Oil
- Fresh oregano, minced (or ½ teaspoon dried oregano)
- Ground cumin
- Garlic powder
- Salt
- Pinch of black pepper
- Tortillas (corn or flour)
- Chopped lettuce
- Chopped tomatoes
- Chopped red onion

| Ingredient                      | Amount     |
|----------------------------------|------------|
| SIMPLi Regenerative Organic Pinto Beans | 1 cup     |
| Chipotle pepper in adobo sauce   | 1          |
| Tomato purée                     | ¼ cup     |
| Vegetable broth                  | 2 tablespoons |
| SIMPLi Greek ROC Extra Virgin Olive Oil | 1 teaspoon |
| Fresh oregano (or dried)        | 1 teaspoon |
| Ground cumin                     | 1 teaspoon |
| Garlic powder                    | ½ teaspoon |
| Black pepper                     | ½ teaspoon |
| Tortillas (for serving)         | As needed  |
| Chopped lettuce                  | For serving|
| Chopped tomatoes                 | For serving|
| Chopped red onion                | For serving|

### Creamy Avocado Sauce

- Ripe avocados, peeled and halved
- Garlic cloves, chopped
- Container plain vegan yogurt
- Fresh cilantro, roughly chopped
- Salt
- Juice of 1 lime

| Ingredient               | Amount          |
|--------------------------|-----------------|
| Ripe avocados            | 2               |
| Garlic cloves            | 2               |
| Plain vegan yogurt       | 1 (5.3oz)      |
| Fresh cilantro           | ¼ cup          |
| Salt                     | ½ teaspoon      |
| Juice of 1 lime         | -               |

## iNSTRUCTIONS

**Prep (Pinto Beans)**

**Soak (Overnight Method):** Place 1 cup **SIMPLi Regenerative Organic Certified Pinto Beans** in a large bowl, cover with plenty of water, and soak overnight (about 12 hours). Drain and rinse before cooking.

**Quick-Boil Method:** Add 1 cup beans and 4 cups water to a pot. Bring to a boil, remove from heat, cover, and let stand for 1 hour. Drain and rinse.

1. **Make the Chipotle Sauce:** Add chipotle, tomato purée, vegetable broth, olive oil, oregano, cumin, garlic powder, salt, and pepper to a food processor. Blend until smooth.
2. **Cook the Beans in Sauce:** Heat a medium saucepan over medium heat. Add the chipotle sauce and cooked pinto beans, stirring to coat. Simmer for 4–5 minutes until warmed through and flavors meld. Remove from heat.
3. **Make the Creamy Avocado Sauce:** Rinse out the food processor, then add avocado, garlic, vegan yogurt, cilantro, salt, and lime juice. Blend until smooth and creamy.
4. **Assemble Tacos:** Fill tortillas with chipotle pinto beans and top with lettuce, tomato, and red onion. Finish with a drizzle of creamy avocado sauce.

Some dinners are just meant for two hands, extra napkins, and a table full of hungry people. These Chipotle Pinto Bean Tacos bring our new **Regenerative Organic Certified® Pinto Beans** to life in the most comforting way, smoky, satisfying, and layered with fresh flavor.

Slow-simmered in a chipotle-tomato sauce and topped with a creamy avocado drizzle, these tacos strike that sweet spot between nourishing and craveable. They’re weeknight-friendly, nutrient-dense, and hearty enough to make beans the hero of the plate, proof that simple ingredients, grown right, can transform into a feast.