Thursday, September 6, 2012

Bean Tacos with Peppers and Onions

Bean Tacos with Peppers and Oniopns

We live in Southern California, so tacos are a main stay on our dinner menu.  I have tried many varieties of tacos over the years, from shredded beef, grilled fish and chicken and finally to beans, when my tasting partner expressed a desire to eat vegetarian.  If you eliminated the chipotle cream sauce, these tacos are vegan.  I used warm corn tortillas, but I could also see wrapping the beans and garnishes in a large flour tortilla.  It would be just as good.

Recipe after the jump.

Pinto and Black Bean Tacos with Peppers and Onions

makes about 8-10 tacos (depending on how big you make them)

for the Beans:

1 Tbls olive oil
1 can (15 oz) black beans, drained and rinsed*
1 can (15 oz) pinto bens, drained and rinsed*
2 cloves of garlic, minced
1 cup of water
1 teas cumin
1 teas chili powder
1 teas coriander
about 1/2  teas salt

for the Peppers and Onions:

2 red peppers, trimmed, cleaned and sliced into thin strips
1 yellow onion, halved and sliced into thin strips
2 Tbls olive oil
½ teas chili powder
¼ teas coriander
½ teas cumin

for the Chipotle Cream Sauce

½ cup mayonnaise
½ cup sour cream
2 chipotles in adobo sauce, plus 1 Tbls spoon of adobo sauce
juice from ½ lemon
¼ teas salt

To Assemble:
10 corn tortillas
shredded cabbage (about ¼ of a head, sliced thin or shredded)
avocado sliced
chopped cilantro
salsa if desired

To prepare the beans:
In a large sauce pan over medium heat, add the olive oil and the minced garlic.  Cook and stir, making sure you don’t burn the garlic.  Add the spices, stirring to mix and cook until fragment, about 1 minute.  Add 1 cup of water and the drained beans.  Stir.  Bring to a boil, reduce heat and simmer.  The water and spice will incorporate into the beans after about 10 minutes.  Be careful that you don’t burn the beans.

While the beans are simmering, prepare the peppers and onions:

Pour 2 Tbls of olive oil in large sauté pan over medium heat.  Add sliced peppers and onions; stir till they begin to soften.  Add spices, stir, and continue cooking until peppers and onions have browned and caramelized.  Turn down to low while beans finish cooking.

To prepare the Chipotle cream sauce:

Add mayonnaise, sour cream, chipotles and adobo sauce, lemon juice and salt to blender.  Pulse until well blended.  You might have to stop and push the mixture down into the blades, to get it completely blended and smooth.  Pour into a squeeze bottle or other serving vessel.  Refrigerate leftovers for later.

To assemble:
Warm tortillas over medium heat in a flat pan or skillet, directly over a hat burner (be careful, don’t burn yourself) or in a microwave, wrapped in a damp towel.  In the middle of the warm tortilla, spread about ¼ cup of bean mixture, place about 2 Tbls of the sautéed peppers and onions on top, some of the shredded cabbage, and then squeeze the chipotle cream sauce over all.  Add avocado, salsa or cilantro as desired.  

* I made these another time with dried beans, when I remembered to soak the beans over night, and it was just as delicious.

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