Vegan Pinto Bean Tacos
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Ingredients:
2 cups (480 g) cooked pinto beans with bean broth
2 Roma tomatoes
½ cup (90 g) sweet corn
1 avocado
2 jalapeño peppers
Fresh cilantro (coriander if you are European)
Lime juice from 1 lime (or more if you like)
Salt
Pepper
8 small corn tortillas
Instructions:
If using home-cooked beans, scoop out 2 cups with a little bean broth and reheat in a large pan for about 5 minutes or until the liquid evaporated enough and the broth becomes a thick sauce. If using canned beans, drain and rinse and then heat up in about ¼ cup chicken or vegetable stock. Season with salt and pepper if necessary.
Heat a small pan over medium heat.
Wash and chop tomatoes, wash and slice jalapeños and peel and slice avocado. Wash and finely chop coriander.
Heat tortillas in the pan about 30 seconds per side.
Assemble tacos by spooning 1-2 tbsp. of beans onto one tortilla, topping with chopped tomatoes, sliced avocado, sliced jalapeño, corn, and coriander.
Add some fresh lime juice to your taco right before taking the first bite.
From thefitblog.com