SPICY BLACK BEAN TACOS
These vegetarian bean tacos, lightly spiced with cumin and smoked paprika, are topped with fresh guacamole and a pomegranate salsa.
Provided by Jennifer Joyce
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 19
Steps:
- In a large frying pan, heat the oil and add the garlic. Fry until golden, then add the beans. Pour in the cider vinegar, honey and spices along with 1 tsp or more of salt, to taste. Cook until warmed through, crushing gently with the back of your wooden spoon, then set aside.
- The best way to make the guacamole is with a large stone pestle and mortar, but you can use a medium bowl and a flat-ended rolling pin instead. Crush the garlic, coriander and chilli into a rough paste. Scoop in the avocado with a little salt and crush roughly - you want it chunky, not smooth. Squeeze in the lime juice and set aside.
- Mix the salsa ingredients in a small bowl. Heat a griddle pan or steamer and quickly griddle the tortillas or steam a stack of them to warm up. Reheat the bean mixture.
- To serve, put 1-2 heaped tbsp of beans on a tortilla. Top with a big spoonful of guacamole and some salsa, hot sauce and a dollop of soured cream or yogurt.
Nutrition Facts : Calories 640 calories, Fat 24 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 12 grams sugar, Fiber 18 grams fiber, Protein 21 grams protein, Sodium 2.7 milligram of sodium
SPICY BEAN TACOS
Provided by Damaris Phillips
Categories main-dish
Time 9h35m
Yield 6 servings (12 tacos)
Number Of Ingredients 22
Steps:
- For the spicy pinto beans: Soak the pinto beans in water to cover overnight. Drain and set aside.
- Heat the oil in a large enameled Dutch oven over medium heat. Add the garlic, onion and pepper and cook, stirring, until slightly softened, about 3 minutes. Add the beans, cumin, paprika, guajillo chile, cayenne if using and enough water to just cover the beans and bring to a boil over medium heat. Reduce the heat to a simmer and cover with the lid slightly ajar. Cook until just tender, about 1 hour, checking the water level every so often and adding more water if the mixture dries out. Stir in 1 teaspoon each salt and pepper.
- Add the flour and butter to a small cast-iron skillet and stir to create a paste. Cook over medium-low heat until the paste forms a golden roux, about 3 minutes.
- Remove the guajillo chile from the beans, stir in the roux and bring back to a simmer. Add the cheese and tomatoes, then continue to cook until the mixture thickens slightly, 5 to 10 minutes more. Taste and adjust the seasoning with salt and pepper.
- For the cabbage: In a small bowl, combine the cabbage, cilantro and lime juice. Season with salt and pepper and toss to combine.
- For the tacos: To each taco shell or tortilla, add 3 to 4 tablespoons of the spicy bean filling and some avocado slices and cabbage. Drizzle with 1 to 2 teaspoons Mexican sour cream. Serve immediately.
- Roll the masa into twelve 1-ounce balls; cover them with damp paper towels.
- Heat a heavy skillet over medium heat. Line a tortilla press with a piece of plastic wrap or a self-sealing bag that has been cut so that only the bottom is still attached. Put one of the dough balls slightly off center in the press and close to flatten. Carefully peel the tortilla from the plastic.
- Cook in 30-second increments, turning a few times, until warmed through and lightly toasted. Keep warm wrapped in clean kitchen towels and repeat with the remaining masa, stacking and rewrapping the tortillas so that they steam and stay pliable.
KIDNEY BEAN TACO BAKE
Here's an easy casserole that is hearty and very economical. It's a family-pleaser and popular at potlucks.-Leanne Obine, Ontario, New York
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Add the beans, tomato sauce and taco seasoning; bring to a boil. Transfer to a greased shallow 2-1/2-qt. baking dish. , Bake, uncovered, at 350° for 30-35 minutes. Top with olives, tortilla chips and cheese. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 616 calories, Fat 22g fat (10g saturated fat), Cholesterol 98mg cholesterol, Sodium 2046mg sodium, Carbohydrate 54g carbohydrate (5g sugars, Fiber 12g fiber), Protein 50g protein.
VEGETARIAN BEAN TACOS
I love Mexican food but was looking for a healthier option to share. My family devours these tasty tacos whenever I make them. -Amanda Petrucelli, Plymouth, Indiana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Add onion and jalapeno; cook and stir until tender. Add garlic and seasonings; cook 1 minute longer. Stir in beans and tomatoes; heat through., Serve bean mixture in tortillas with toppings as desired.
Nutrition Facts : Calories 413 calories, Fat 9g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 774mg sodium, Carbohydrate 66g carbohydrate (8g sugars, Fiber 16g fiber), Protein 17g protein.
SPICY KIDNEY BEAN TACOS
Vegetarian soft tacos with kick! From Bon Appetit, November 1996. Kidney beans have the perfect consistency for tacos. They are hearty, "meaty" and hold their shape well. Jalapeno-stuffed green olives were substituted for pimiento-stuffed; ground cumin was my contribution.
Provided by COOKGIRl
Categories Lunch/Snacks
Time 30m
Yield 8 tacos
Number Of Ingredients 16
Steps:
- Heat the olive oil over medium heat in a large saute pan.
- Add the onions and garlic and cook until the onions are translucent; stirring occasionally, approximately 5 minutes.
- Stir in the green olives, red wine (or red wine vinegar), chili powder and cumin. Stir in the drained kidney beans. Season with salt and pepper to taste.
- Steam the tortillas or heat on the top range element. To do this, set the burner to medium-high heat. Place 1 tortilla on the burner and cook until heated through and slightly charred, about 15 second per side. (Use tongs to flip the tortillas to avoid burning yourself!).
- Heat all the tortillas in this manner and keep covered on a warming tray.
- Tranfer the bean mixture to a large serving bowl. Set out the toppings of your choice and serve with the warm corn tortillas.
Nutrition Facts : Calories 205.5, Fat 3, SaturatedFat 0.4, Sodium 18.5, Carbohydrate 35.4, Fiber 9.2, Sugar 1.2, Protein 10.2
BEEF & BEAN TACOS
Food won't go to waste when you serve this satisfying taco that puts canned goods to use. Even better, the creamy, not soggy, filling keeps the shell crunchy. -Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook the beef over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, Mexicorn, soup, water and chili powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Spoon beef mixture into taco shells; serve with toppings of your choice.
Nutrition Facts :
BLACK BEAN TACOS WITH AVOCADO AND SPICY ONIONS
Spicy pickled onions add brightness and tang to these hearty black bean tacos. The filling is a bit like chili but without the tomato, and perfect to wrap up in a tortilla. You can make the black beans up to 5 days ahead; they even freeze well. Then just warm them up, along with the tortillas, right before serving. The spicy onions will last for weeks in the fridge. Use them on everything: soups, salads, even grilled cheese sandwiches.
Provided by Melissa Clark
Categories dinner, weekday, tacos, vegetables, main course
Time 45m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Make the spicy onions: Squeeze the lime into a bowl and add the onion or shallot, jalapeño, salt and sugar to the juice. Set aside while you make the black beans.
- Prepare the beans: Heat a large skillet, then add 2 tablespoons oil. When oil is hot, add the onion and bell pepper and sauté until soft and golden, about 10 minutes. If the pan looks dry, drizzle in a little more oil.
- Add the garlic and jalapeño and sauté until fragrant, 1 minute. Stir in tomato paste, chili powder, oregano and cumin, and sauté until fragrant. Add the beans and a few large pinches of salt and let simmer until the flavors meld, about 15 minutes.
- Taste and add more salt, chili powder and oregano to taste. Serve beans with tortillas and avocado and top with the pickled onions and jalapeño and some of their liquid, adding any of the garnishes you like.
KIDNEY BEAN TACOS
I actually found this in a Vegan cook book; I add cheese and sour cream to the recipe. It's simple and easy to make and it's one of my favorite recipes.
Provided by Melissa Bell
Categories Beans
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Saute onion and garlic in olive oil until tender.
- Meanwhile, mash the cooked corn and kidney beans together.
- Combine bean mixture to onion and garlic.
- Add italian and taco seasoning.
- Mix together (turn skillet off).
- Layer cheese, bean mixture and tomatoes in tacos.
- Top with salsa and sour cream.
Nutrition Facts : Calories 170.4, Fat 4.6, SaturatedFat 0.7, Sodium 323, Carbohydrate 27.8, Fiber 6.1, Sugar 4.3, Protein 7.2
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