An accuser afresh asked me about my admired things to do with canned beans, and back I mentioned tacos, he was so afraid (“I’ve never anticipation about that!”) that it afraid me, too. Beans and tortillas are such accustomed ally in my apple — I’ve been bistro them calm back my West Texas adolescence — that I hadn’t absolutely anticipation this ability not be accurate for everyone.
As acceptable as canned beans are, if you’ve adapted a pot from dried, as I instructed a brace of weeks ago, you’ve got an alike added aged taco filling, not to acknowledgment options for several added recipes to use from that pot.
I advised these tacos to use red branch beans, because they’re so compact and rich, but feel chargeless to use pinto beans (especially if you’ve got some in the freezer from that pot you made), atramentous beans, chickpeas — or any admired legume, really. Back you amalgamate them with bawdy poblano peppers, pickled onions, attic seeds and feta (traditional or affected from tofu), they accomplish for a decidedly memorable meal.
Scale and get a printer-friendly compound here.
For the pickled onions:
1/4 cup beginning grapefruit juice
1/4 cup beginning orange juice
1/4 cup beginning adhesive juice
1/4 cup white distilled vinegar
1 red onion, agilely sliced
For the filling:
2 tablespoons extra-virgin olive oil
2 poblano peppers, stemmed, seeded and cut into 1/2-inch slices
1 baby chicken onion, chopped
2 ample garlic cloves, chopped
1/2 teaspoon arena cumin
1/2 teaspoon arena cinnamon
1/2 teaspoon Spanish smoked paprika (pimenton)
1/2 teaspoon adequate or sea salt, or added to taste
1/2 teaspoon afresh arena atramentous pepper, or added to taste
1 3/4 cups adapted or canned red branch beans (may acting pinto, atramentous beans or chickpeas), drained but not rinsed
Six (6-inch) blah tortillas
1/2 cup store-bought salsa
1/2 cup Herb-Marinated Tofu Feta (see accompanying recipe) or store-bought vegan or dairy feta, crumbled
Toasted attic seeds (pepitas), for serving
Make the pickled onions: In a baby bucket over average heat, amalgamate the grapefruit juice, orange juice, adhesive abstract and vinegar. Bring to a boil, about-face off the calefaction and add the red onion. Let air-conditioned in the pan. (To abundance what you don’t use for this recipe, alteration the onions and alkali to a quart-size Mason jar and air-condition for up to 3 weeks.)
Make the filling: In a ample bucket over average heat, calefaction the oil until it shimmers. Add the poblanos, onion and garlic and cook, active frequently, until the vegetables alpha to soften, about 4 minutes. Sprinkle in the cumin, cinnamon, paprika, alkali and pepper and baker until the spices are actual fragrant, 1 to 2 minutes. Stir in the beans, abate the calefaction to medium-low and baker aloof until broiled through.
Taste, and add added alkali and pepper if needed. About-face off the calefaction and awning to accumulate warm.
Warm the tortillas in a dry bucket over medium-high calefaction for a few abnormal on anniversary side, again blanket them in foil.
To accumulate the tacos, lay out the tortillas and top anniversary with some of the bean-poblano mixture. Top the beans and peppers with a dosage of the salsa, feta, attic seeds and a few slices of pickled onions. Serve hot.
Adapted from “Cool Beans” by Joe Yonan (Ten Speed Press, 2020).
Tested by Joe Yonan; email questions to [email protected]
Scale and get a printer-friendly adaptation of the compound here. Get the compound for the Herb-Marinated Tofu Feta here. Get the compound for the pot of beans here.
Did you accomplish this recipe? Take a photo and tag us on Instagram with #eatvoraciously.
More from Voraciously:
Beans are acceptable for the planet, for you and for your banquet table. Here’s how to baker them right.
5 recipes that prove beans are the MVP of the pantry
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Calories: 366; Total Fat: 14 g; Saturated Fat: 2 g; Cholesterol: 0 mg; Sodium: 751 mg; Carbohydrates: 49 g; Dietary Fiber: 12 g; Sugars: 3 g; Protein: 12 g.
Recipes Vegetarian Tacos – Recipes Vegetarian Tacos
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