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.
HEALTHY TACO SOUP
I played around with a standard recipe to add more vegetables to an already great soup. It's something my kids ask for instead of chili these days.
Provided by Cookin-jo
Categories One Dish Meal
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil over medium heat in a large soup pot and saute onion a couple minutes.
- Add beef and brown.
- Drain fat off the onions and beef and return to the pot.
- Add tomatoes, tomato sauce, water, seasoning and carrots. Simmer for at least 45 minutes, reducing heat to low.
- Add corn and beans and simmer 15 minutes. Taste for salt and pepper.
Nutrition Facts : Calories 272.5, Fat 11.8, SaturatedFat 4.2, Cholesterol 46.3, Sodium 464.8, Carbohydrate 25.1, Fiber 6.5, Sugar 6.7, Protein 18.2
SPICY HEALTHY TACO BEAN SOUP
This is a great, healthy recipe that I originally got from a weight watchers meeting, but that I didn't actually try myself until a coworker made it for a faculty lunch. It's amazing how the refried beans thicken the soup and give it more body than the broth alone. It's super tasty, but quite spicy. I cut the spice by topping individual servings with fat free sour cream and shredded cheese. You could also replace the spicy diced tomatoes with an additional can of regular tomatoes if you don't like so much heat. Another way to reduce the heat would be to add an additional can of chicken broth and more beans, either more black beans or a can of kidney beans. Don't like it meatless? Stir in some browned ground beef or turkey, or add some cubed or shredded cooked chicken. Note: After reorganizing my pantry, I realized I have two similar types of tomatoes, and that I have used Mexican style diced tomatoes the last couple of times I made this, which likely made this more spicy than the rotel style tomatoes would have.
Provided by SrtaMaestra
Categories Black Beans
Time 30m
Yield 10 cups
Number Of Ingredients 9
Steps:
- Slice or dice the onion and sauté in a stock pot until soft (in cooking spray, a tablespoon of olive oil, or a little of the chicken broth).
- Add remaining ingredients and simmer 15-20 minutes.
- Serve with fat free sour cream and low-fat shredded cheese, if desired. If you like cilantro, chop a little and throw some on top of the soup. Also tasty (though not as healthy) topped with a handful of Fritos.
- Great with a piece of hearty corn bread and fresh fruit.
- This recipe can also be made in a crock pot. Sauté onions first, combine everything in a crockpot, and cook on low 5-6 hours.
- Enjoy!
TACO BEAN SOUP
This is my version of the weight watchers Taco Bean Soup- I have increased the amount of beans and played with the spices to my liking. This makes 8-10, one cup servings at 5 points apiece (it lessens to 4 if you use ground chicken instead)
Provided by TejasToast
Categories Beans
Time 4h20m
Yield 1 cup, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Add all of the ingredients besides the corn into a 6 Quart Crockpot set on low. Mix ingredients together and then cover for 4-6 hours.
- Add the corn towards the end of cooking, cover and cook for one more hour.
Nutrition Facts : Calories 296.1, Fat 1.4, SaturatedFat 0.3, Cholesterol 0.3, Sodium 666.8, Carbohydrate 57.3, Fiber 13.7, Sugar 4.4, Protein 17.2
SPICY MIXED BEAN TACO SOUP
Learn why variety is the spice of life with this Spicy Mixed Bean Taco Soup! Shake things up a bit when you follow this scrumptious recipe today!
Provided by My Food and Family
Categories Home
Time 25m
Yield 12 servings, 1 cup each
Number Of Ingredients 15
Steps:
- Heat oil in large saucepan on medium-high heat. Add chicken, onions and bell peppers; cook 5 min. or until chicken is done, stirring frequently.
- Add all remaining ingredients except cheese; stir, carefully breaking up tomatoes with back of spoon. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally.
- Serve topped with cheese.
Nutrition Facts : Calories 210, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 15 g
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