Spicy Adobo Bean & Cotija Tacos

Rinse and drain both cans of red kidney and pinto beans thoroughly under cold water.

Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add 1/2 medium chopped yellow onion and sauté for 5-7 minutes until softened.

Add 2 minced cloves of garlic and cook for 1 minute more until fragrant. Stir in 3 chipotle peppers (chopped) and 2 tablespoons of adobo sauce from the can, 1 teaspoon of ground cumin, and 1/2 teaspoon of dried oregano. Cook for 1 minute, stirring constantly.

Stir in the drained beans, 1 cup of vegetable broth, and 2 tablespoons of tomato paste. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly. Season with salt and black pepper to taste.

While the beans simmer, prepare the lime crema: In a small bowl, whisk together 1/2 cup of sour cream, 1 tablespoon of lime juice, and a pinch of salt until smooth.

Warm the 8 small corn tortillas according to package directions (e.g., in a dry skillet, microwave, or oven) until pliable and hot.

Assemble the tacos: Spoon the spicy adobo beans into the warm tortillas, top with crumbled 1/2 cup of cotija cheese, and drizzle generously with the zesty lime crema. Serve immediately.