Spicy Bean Taco Filling Food

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.

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.

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 TACO FILLING

Steps:

• Empty beans into mixing bowl and mash according to taste. I personally like my filling chunkier rather than smooth, so I don't mash too vigorously.
• Saute onions, garlic, and peppers in olive oil in saucepan until onions are slightly browned.
• Mix in beans, salsa, and spices. Salt may be added to taste. Cook for approximately 5 minutes.
• Fill taco shells or serve filling in a serving bowl with shredded cheese on top and chips on the side.

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.

TASTY LENTIL TACOS

Steps:

• In a large nonstick skillet, heat oil over medium heat; saute onion and garlic until tender. Add lentils and seasonings; cook and stir 1 minute. Stir in broth; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 25-30 minutes. , Cook, uncovered, until mixture is thickened, 6-8 minutes, stirring occasionally. Mash lentils slightly; stir in salsa and heat through. Serve in taco shells. Top with remaining ingredients.

BLACK BEAN TACOS WITH AVOCADO AND SPICY ONIONS

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.