Vegetable Tacos With Chipotle Sour Cream And Smoky Black Beans Food

SMOKY PORK & BLACK BEAN TACOS

Smoky pork & black bean tacos image

Mexican pork chilli with a smoky barbecued flavour, served in crispy tortilla shells with ripe avocado

Provided by Cassie Best

Time 25m

Number Of Ingredients 12

Ingredients

2 tsp vegetable oil
½ red onion, chopped
2 tsp each smoked paprika and ground cumin
500g pack lean pork mince
300ml passata
5 tbsp barbecue sauce
400g can black bean, drained
small bunch coriander, chopped
8 taco shells
1 ripe avocado, peeled and sliced
½ iceberg lettuce, finely shredded
soured cream, to serve (optional)

Steps:

Heat the oil in a large frying pan, add the onion and cook for 5 mins until softened. Sprinkle over the spices and cook for 1 min more. Add the mince, breaking it up with the back of a wooden spoon, and stir until cooked through.
Stir the passata and barbecue sauce into the pan along with 4 tbsp water. Increase the heat and allow the sauce to bubble and reduce until it clings to the meat. Add the beans, season and cook for a further 2 mins, then stir in the coriander. Heat the tacos following pack instructions.
Use the pork and bean mix to fill the tacos, top with slices of avocado, shredded iceberg lettuce and a dollop of soured cream, if you like.

Nutrition Facts : Calories 592 calories, Fat 29 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 12 grams sugar, Fiber 10 grams fiber, Protein 38 grams protein, Sodium 1.4 milligram of sodium

VEGETABLE TACOS WITH CHIPOTLE SOUR CREAM AND SMOKY BLACK BEANS

VEGETABLE TACOS WITH CHIPOTLE SOUR CREAM AND SMOKY BLACK BEANS image

Categories Vegetable Roast Vegetarian

Yield 8 tacos

Number Of Ingredients 19

Ingredients

2 c frozen corn, thawed
2 T olive oil, divided
2 T lime juice
2 3/4 t kosher salt, divided
2 t ground cumin
1/2 t black pepper, divided
2 bell peppers, cored and thinly sliced
1 large red onion, sliced
1 1/2 t smoked paprika
15-oz can black beans, rinsed and drained
2 c thinly sliced green cabbage
1 c cilantro, roughly chopped
2 T distilled white vinegar
1 1/2 t sugar
1 avocado, peeled, pitted, chopped
1 bunch radishes (6-8), thinly sliced
3/4 c sour cream
2 canned chipotle peppers in adobo, seeded and diced, plus 2 t sauce
8 whole wheat flour tortillas

Steps:

(1) Preheat oven to 425F. Toss together corn, 1 T oil, lime juice, 1 t salt, cumin, 1/4 t black pepper, bell peppers, and onion, then spread on a large baking sheet. Toss together remaining oil, paprika, 1/2 t salt, and black beans, then spread on a second large baking sheet. Roast vegetables and beans, tossing occasionally and rotating sheet trays halfway through, until beans are dried out and just crisp, 20-25 minutes, and vegetables are deep golden brown and softened, about 40 minutes. (2) Toss together cabbage, cilantro, vinegar, sugar, avocado, radishes, 3/4 t salt, and 1/4 t pepper; set aside. In a small bowl stir together sour cream, chipotle peppers, and adobo sauce, and 1/2 t salt. (3) Wrap tortillas in foil, and place in oven for a few minutes to warm. Scoop roasted vegetables onto tortillas, top with cabbage salad, sour cream, and beans.

SMOKY CHIPOTLE BLACK BEANS

Smoky Chipotle Black Beans image

I like to serve these sweet, smoky black beans over brown rice, with sautéed bitter greens (arugula or turnip greens, for instance) and sour cream.

Provided by Whats Cooking

Categories Stew

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons extra virgin olive oil
1/2 onion, chopped
3 garlic cloves, crushed
2 cups cooked black beans or 2 cups canned black beans, rinsed and drained
1/2 cup water
1 carrot, chopped in small pieces
2 tablespoons tomato paste
2 chipotle chiles in adobo, minced (set 2 tsp of adobo sauce aside)
1 tablespoon red wine vinegar
1 teaspoon sweet smoked paprika
1/2 teaspoon cumin
1 tablespoon honey or 1 tablespoon sugar
fresh cilantro, minced

Steps:

Heat olive oil over medium-high heat until it begins to smoke. Add onions, and cook until translucent. Add carrot and sauté until it begins to soften slightly.
Turn heat to medium and add garlic, cumin, paprika, and minced chipotle peppers. Sauté for 1-2 minutes, then mix in water, tomato paste, and reserved adobo sauce. Stir to combine, then add beans immediately.
When the beans are hot, add vinegar and honey or sugar. Cover and simmer over low heat for 10-15 minutes, stirring occasionally.
Sprinkle with fresh cilantro before serving over rice.

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