Bean Tacos

Classic Mexican tacos, beautifully colored, healthy and super tasty

2 ratings

Ingredients

On a pan in oil fry 1 finely sliced red onion for 2-3 minutes. Meanwhile, pour the canned beans into a strainer and rinse thoroughly with water to get rid of the canned water. Then add to the onion and let it cook together for about 15 minutes on medium heat, at the end we can gently crush it to form a bean mixture. Then add 150 g tomato puree, 1 tablespoon ketchup, squeezed garlic clove and season with cumin, marjoram, oregano, pepper and salt
In a separate bowl prepare salsa – cut tomatoes and the second red onion as finely as we can. Put about 1.5 tomatoes and 0.75 onions in a bowl and mix with the sliced coriander, a teaspoon of lemon juice, the remaining puree and season with coriander, salt and spicy pepper. Keep aside the rest of the sliced tomatoes and onions.
In another separate bowl, prepare Guacamole – cut the avocado in half, remove the seed, and scoop it out with a spoon. Put it in a bowl and crush it with a fork. Add the chopped quarter of onion and half the tomato, left over from the previous step, 2.5 tablespoons of lemon juice, season with salt and season with ground coriander and possibly Mexican or Guacamole spices.
In a dry pan on medium heat, heat the tortillas (a minute from each side) and place them on a plate. While warm, put a layer of bean mixture in the center of each tortilla, sprinkle with grated cheese and then add a layer of salsa and guacamole. We fold the tortilla in half and eat with hands

If you like our recipes, check out the rest of our vegetarian and vegan categories: