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.
TACO MIX WITH BLACK BEANS
My kids gobble this filling up, and it has the benefit of being easy to make and nutritious, too! Serve with taco shells and top with lettuce and cheese. My favorite use is on a taco salad with cheese, tortilla strips, salsa, ranch dressing, romaine lettuce, and peppers. Yummy!
Provided by Stephanie Land
Categories World Cuisine Recipes Latin American Mexican
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- Heat a large skillet over medium heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
- Stir black beans with the ground beef; add salsa, water, and taco seasoning mix. Cook, stirring frequently, until the mixture is heated through, 5 to 7 minutes.
Nutrition Facts : Calories 181.8 calories, Carbohydrate 13.7 g, Cholesterol 37.2 mg, Fat 7.1 g, Fiber 4.9 g, Protein 15.1 g, SaturatedFat 2.8 g, Sodium 554.4 mg, Sugar 0.9 g
EASY BLACK BEAN TACOS
Make these simple tacos tonight! They're easy, inexpensive and quite versatile-start with a base of seasoned black beans, top with crisp cabbage and finish it off with a delicious yogurt-based sauce (find several other sauce options within the post). Recipe yields about 10 hearty tacos, and could easily be halved.
Provided by Cookie and Kate
Categories Entree
Time 30m
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize 1 of 10 tacos, Calories 257 calories, Sugar 3.2 g, Sodium 502.7 mg, Fat 7.1 g, SaturatedFat 2.4 g, TransFat 0 g, Carbohydrate 38.6 g, Fiber 8.1 g, Protein 12.3 g, Cholesterol 10.4 mg
THE BEST TACO MEAT
Ground beef seasoned generously with Mexican spices is tossed with black beans and corn to create a versatile "taco meat" that is perfect for tacos, salads, burritos, quesadillas, and nachos.
Provided by Mary Younkin
Categories Main Course
Time 10m
Number Of Ingredients 10
Steps:
- Cook and crumble the ground beef, sprinkling with the spices as it begins to crumble, Drain any excess grease and add the beans and corn. Stir to combine. Continue cooking for 1-2 minutes, just to warm everything. Taste and adjust spices as needed. Serve immediately or let cool and portion into freezer safe containers. Enjoy!
Nutrition Facts : Calories 213 kcal, Carbohydrate 5 g, Protein 13 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 53 mg, Sodium 166 mg, Fiber 1 g, ServingSize 1 serving
10 MINUTE VEGAN BLACK BEAN TACOS
10 Minute Black Bean Tacos! Want a quick weeknight meal!? Try these vegan black bean tacos. Super healthy and delicious.
Provided by Alex Caspero
Categories dinner
Time 10m
Number Of Ingredients 11
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until just softened, about 2 minutes. Stir in the chili powder, cumin, and 1/4 teaspoon salt. Add the beans.
- Cover and reduce heat to medium low and cook for 3-4 minutes until warmed through. Remove the lid and gently mash some of the bean with the salsa, leaving some of the beans whole. Fill the tortillas with the black bean mixture and top with toppings of choice.
- For restaurant worthy tacos, mash avocados with a little garlic powder, lime juice and salt. Toss cabbage with lime juice, olive oil and a pinch of salt. Char the tortillas over an open gas burner, then fill with mashed avocados, cabbage slaw and beans.
Nutrition Facts : ServingSize 1 taco with lettuce, avocado and salsa, Calories 268 calories, Sugar 1 g, Sodium 589 mg, Fat 7 g, SaturatedFat 1 g, UnsaturatedFat 5 g, Carbohydrate 43 g, Fiber 8 g, Protein 9 g
BLACK BEAN TACO SOUP
This is a hearty soup/stew that is great to make on a chilly day. We usually have it for lunch, but with the addition of a simple salad (such as one consisting of letture, red onion, yellow bell pepper and topped with a basic vinaigrette), cornbread and a caramel flan for dessert, it would make a delicious dinner meal as well.
Provided by TasteTester
Categories Meat
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a 4-quart Dutch oven cook ground beef with onions until beef is browned; drain fat. Add taco seasoning, salad dressing mix, cumin, tomatoes, black beans, corn, tomatoes with chiles, and 2 cups water.
- Bring to boiling; reduce heat. Cover and simmer 1 hour. Top with Cheddar cheese, if desired.
BLACK BEAN SOFT TACOS
Spiced just right, These bean-based tacos have plenty of South-of-the-border appeal. Lynn Hamilton of Naperville, Illinois livens up her black bean filling with diced tomatoes, green chilies and a variety of seasonings, then garnishes each taco with a slice of avocado.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 8 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 279 calories, Fat 8g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 828mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 11g fiber), Protein 12g protein. Diabetic Exchanges
SPICY BLACK BEAN TACOS
These vegetarian bean tacos, lightly spiced with cumin and smoked paprika, are topped with fresh guacamole and a pomegranate salsa.
Provided by Jennifer Joyce
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 19
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.
Nutrition Facts : Calories 640 calories, Fat 24 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 12 grams sugar, Fiber 18 grams fiber, Protein 21 grams protein, Sodium 2.7 milligram of sodium
COPYCAT TACO BELL'S BLACK BEANS AND RICE RECIPE
Enjoy Taco Bell's Black Beans and Rice meal without leaving the comfort of your home. Our recipe is easy and quick to cook, and leaves your tummy full!
Provided by Recipes.net Team
Categories Rice & Risotto
Time 18m
Yield 2
Number Of Ingredients 13
Steps:
- Heat olive oil in a pan over medium heat.
- Add the garlic, onion, and tomatoes, then saute for 4 minutes.
- Add rosemary, thyme and, finally, brown rice. Continue to sauté for 2 minutes.
- Add the lemon juice and continue stirring until rice is evenly coated.
- Transfer the sautéed rice into the rice cooker. Add 3 cups of water, and cook the rice according to the rice cooker's instructions or until the rice softens and the liquid evaporates.
- Next, transfer the cooked rice into a big bowl.
- Add the black beans, cayenne pepper and chili powder. Mix thoroughly.
- Garnish the black beans and rice with parsley, and serve!
Nutrition Facts : Calories 478.00kcal, Carbohydrate 95.00g, Fat 7.00g, Fiber 11.00g, Protein 13.00g, SaturatedFat 1.00g, ServingSize 2.00, Sodium 19.00mg, Sugar 7.00g
TACO AND BLACK BEAN SALAD
Make and share this Taco and Black Bean Salad recipe from Food.com.
Provided by Shannon 24
Categories Black Beans
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Arrange the taco chips on the outer edeges of four dinner plates. Divide and set lettuce in the center.
- Combine black beans, salsa and corn in a bowl, and then divide and spoon onto the lettuce.
- Arrange avacado and sprinkle cheese around the bean mixture. Top bean mixture with a spoonful of sour cream.
Nutrition Facts : Calories 428.8, Fat 19.3, SaturatedFat 8.2, Cholesterol 34.7, Sodium 584.9, Carbohydrate 46.1, Fiber 17.1, Sugar 3.5, Protein 22.4
BEEF AND BLACK BEAN TACODILES
Taco night is even better when you dress your meal up as these adorable crocodiles.
Provided by Food Network Kitchen
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the beef and cook, breaking up any clumps with a wooden spoon, until browned, 2 to 3 minutes. Lower the heat to medium and stir in the beans, chili powder, 1/4 cup of the salsa and salt to taste. Cook 2 minutes.
- Heat the taco shells according to the package directions.
- Fill the shells halfway with the beef-and-bean mixture. Top with some of the remaining salsa. Add the olives, sour cream, lettuce and tomato. Fan the avocado slices down the middle of 4 of the tacos, making sure the tips peek past the top.
- Lay 1 taco with no avocado flat on a plate for the head. Place 2 halved olive slices on top for eyes. Put an avocado-topped taco upright and perpendicular to the head for the body. Add 4 green pepper legs and 1 tail.
BLACK BEAN TACOS
Tangy black bean and salsa verde tacos take only minutes to make and are flavorful and delicious! Great vegetarian dish! Great by itself, but also wonderful with tomatoes, avocado, cheese, etc. Add any of your favorite taco toppings! Could also be served as a side dish with another meal.
Provided by Courtney LeClaire
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 402.1 calories, Carbohydrate 43.9 g, Cholesterol 13.5 mg, Fat 20.5 g, Fiber 12.8 g, Protein 13 g, SaturatedFat 5.8 g, Sodium 778.1 mg, Sugar 4.4 g
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