Bean Tacos Food

VEGETARIAN BEAN TACOS

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.

SPICY BEAN TACOS

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.

THREE BEAN TACOS

Steps:

• Add beans, Green Giant® SteamCrisp® Mexicorn®, 3/4 cup water, and Ortega® Taco Seasoning to large nonstick skillet and bring to a boil over high heat. Simmer 10 minutes or until thickened.
• Serve in warm tortillas with your favorite taco toppings.

EASY BLACK BEAN TACOS

Steps:

• To make the black beans: We're going to use the cooking liquid from one can of beans (or substitute 1/3 cup water for the cooking liquid). Rinse and drain the other can of beans. Once the beans are ready to go, warm the olive oil in small saucepan over medium-low heat. Add the cumin, garlic and salt. Cook, stirring often, until fragrant, about 30 seconds to 1 minute.
• Pour in the can of beans with all of its liquid (or 1/3 cup water). Stir to combine. Mash up a portion of the beans with a potato masher or serving fork. Cook for a few minutes, stirring often, until the mixture reaches a simmer. Mash up the beans once more, then add the rinsed and drained beans.
• Stir to combine. Simmer for a few minutes, then reduce the heat to a bare minimum while we finish the remaining ingredients. Cover the pot, and stir it every few minutes so the beans don't stick to the bottom of the pan.
• To make the "crema": Combine the yogurt, lime juice and salt in a small bowl. Stir to combine. If desired, add hot sauce, to taste. Set aside.
• Warm the tortillas in a large skillet over medium heat in batches, flipping to warm each side. Alternatively, you can warm them directly over a low flame on a gas range. Stack the warmed tortillas on a plate and cover with a tea towel to keep warm.
• Soften the cabbage just a bit by sprinkling it with a couple dashes of salt. Then use your hands to "massage" it by scrunching up handfuls of cabbage until it is slightly wilted and fragrant.
• Finally, assemble your tacos: Spread a layer of beans down the center of each tortilla, followed by a small handful of cabbage, a generous drizzle of sauce, and sprinkles of cheese and cilantro and/or green onion. Serve immediately.

REFRIED BEAN TACOS (15 MINUTES!)

Steps:

• Mince the garlic. In a medium skillet, heat the olive oil over medium heat. Add the garlic and sauté for about 30 seconds until fragrant but not yet browned (or skip this step and use garlic powder instead). Heat the refried beans, cumin and kosher salt until warmed, about 3 minutes. Taste and adjust flavors as desired.
• Chop the lettuce. Dice the bell pepper. Prep the other toppings as desired. (If using pickled red onions, it's easiest to make them in advance.)
• Warm the tortillas: Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
• Serve: Place the refried beans in the tortillas, then top with toppings and enjoy.

GREEN BEAN-MUSHROOM TACOS

Steps:

• Bring a large saucepan of salted water to a boil. Add the green beans and cook until crisp-tender, 5 to 7 minutes; drain. Meanwhile, toss the jicama with the cilantro, half of the lime juice and a pinch each of cumin, salt and pepper. Let stand 10 to 15 minutes.
• Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the cremini and oyster mushrooms and cook, undisturbed, until dry and golden around the edges, about 10 minutes. Stir, then continue cooking until well browned all over, 8 to 10 more minutes. Push the mushrooms to one side of the skillet; add the green beans, remaining 1 tablespoon olive oil and remaining 1 1/2 teaspoons cumin to the other side. Season with salt and pepper and cook, stirring the green beans with the mushrooms, until lightly browned in spots, about 3 minutes.
• Mash the avocado with a pinch of salt and the remaining lime juice. Divide the vegetables among the tortillas; top with some of the jicama, the mashed avocado and more cilantro; drizzle with hot sauce. Serve with the remaining jicama.

KIDNEY BEAN TACOS

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.

BLACK BEAN SOFT TACOS

Steps:

• In a nonstick skillet, saute onion and garlic in oil until tender. Stir in the beans, tomatoes, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until mixture begins to thicken. , Spoon about 1/2 cup off center on each tortilla; sprinkle with cheese. Fold one side of tortilla over filling. Garnish with avocado.

BLACK BEAN TACOS

Steps:

• Heat olive oil in a saucepan over medium-low heat and cook onion in hot oil until tender, about 5 minutes.
• Stir black beans, green salsa, garlic powder, chili powder, and cumin with the onion.
• Reduce heat to low and cook the mixture at a simmer until it thickens, 5 to 10 minutes.
• Serve with taco shells, Mexican cheese blend, tomato, avocado, and shredded lettuce.

EASY REFRIED BLACK BEAN TACOS

Steps:

• Drain black beans, reserving liquid in a measuring cup. You should have about 1/2 cup of liquid; if less than that, add enough water to equal 1/2 a cup.Heat olive oil in a large skillet over medium heat. When the oil is hot, add spices and toast for 1 minute until fragrant.Add salt, black beans and reserved liquid, and pickled jalapeños and jalapeño juice to the pan. Lightly mash the beans with a potato masher or the back of a wooden spoon. Simmer 5 minutes until thickened.Spoon bean mixture into warm tortillas and top with sour cream, shredded cheese, and other toppings as desired.

BLACK BEAN TACOS

Steps:

• Heat olive oil in a saucepan over medium-low heat; cook onion in hot oil until tender, about 5 minutes. Stir black beans, green salsa, garlic powder, chili powder, and cumin with the onion. Reduce heat to low and cook the mixture at a simmer until it thickens, 5 to 10 minutes.
• Serve with taco shells, Mexican cheese blend, tomato, avocado, and shredded lettuce.

SPICY BLACK BEAN TACOS

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.