Spicy Bean Tacos Recipes

Steps:

• Preheat oven to 400 degrees. Wrap tortillas in foil, place in oven, and warm while preparing the filling.
• In a medium saucepan, heat oil over medium heat. Add scallions and garlic; cook 1 minute until fragrant. Stir in beans, chipotle, and 1 cup water. Bring to a simmer, season with salt and pepper; cook until slightly thickened and hot, 5 to 7 minutes. Stir in salsa (if desired), corn, and lime juice; cook until heated through.
• Unwrap tortillas; spread yogurt over one side. Top with bean mixture, cilantro leaves, lettuce, and cheese. Fold tortillas over. Serve with salsa and chipotle, if desired.

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.

Steps:

• For the cauliflower: In a large skillet, heat the olive oil over medium-high heat. Add the cauliflower and cook until it begins to soften, 3 to 4 minutes. Add the chili powder, garlic salt and oregano. Cook another 2 minutes, stirring frequently. Stir in the salsa and 1/4 cup water. Bring to a simmer and reduce the heat to low. Cook until the liquid has been mostly absorbed by the cauliflower, about 5 minutes.
• For the black beans: In a small skillet, heat the olive oil over medium heat. Add the onions and saute until tender and translucent, 6 to 7 minutes. Add the black beans with their liquid and the sriracha. Bring to a simmer and reduce the heat to low. Simmer on low for about 10 minutes. Use a wooden spoon to gently mash the beans, leaving some texture.
• For the tacos: Build the tacos with the tortillas, black beans, cauliflower and desired toppings.

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.

Steps:

• Toast hazelnuts and pumpkin seeds in a medium skillet over medium heat, tossing occasionally, until golden brown, 8-10 minutes.
• Meanwhile, slice corn off cobs into a large bowl (you should have about 2 cups kernels). Add toasted nuts and seeds, jalapeño, red pepper, 1/4 cup chopped cilantro, 1/4 cup oil, 3 Tbsp. lime juice, and 1/2 tsp. salt; toss to combine.
• Heat remaining 1 Tbsp. oil in a medium skillet over medium. Add onion and cook, stirring, until onion starts to release moisture and turns translucent, 4-5 minutes. Add beans, cumin, 1/3 cup water, and remaining 3/4 tsp. salt. Cover and cook until liquid is reduced and beans soften, about 5 minutes. Uncover, add 1/3 cup water, and use the back of a fork to mash up about half of beans.
• Working one at a time, warm tortillas with tongs directly over a gas burner over medium heat, turning often, until lightly charred and puffed in spots, about 45 seconds per side. (Alternatively, wrap tortillas in foil and heat in a 350°F oven until warmed through, or wrap in damp paper towels and microwave in 20-second bursts until warm.) Transfer to a plate and cover with a kitchen towel to keep warm.
• Whisk sour cream and remaining 2 Tbsp. lime juice in a small bowl. Fill tortillas with bean mixture, then top with corn salsa, avocado, and cilantro leaves. Drizzle with sour cream mixture and serve with lime wedges alongside.
• Do Ahead
• Corn salsa and beans can be made 3 days ahead; store separately, cover, and chill. Bring corn salsa to room temperature. Reheat beans in skillet before serving.

Steps:

• In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Add onion and jalapeno; cook and stir until tender. Add garlic and seasonings; cook 1 minute longer. Stir in beans and tomatoes; heat through., Serve bean mixture in tortillas with toppings as desired.

Steps:

• Make the spicy onions: Squeeze the lime into a bowl and add the onion or shallot, jalapeño, salt and sugar to the juice. Set aside while you make the black beans.
• Prepare the beans: Heat a large skillet, then add 2 tablespoons oil. When oil is hot, add the onion and bell pepper and sauté until soft and golden, about 10 minutes. If the pan looks dry, drizzle in a little more oil.
• Add the garlic and jalapeño and sauté until fragrant, 1 minute. Stir in tomato paste, chili powder, oregano and cumin, and sauté until fragrant. Add the beans and a few large pinches of salt and let simmer until the flavors meld, about 15 minutes.
• Taste and add more salt, chili powder and oregano to taste. Serve beans with tortillas and avocado and top with the pickled onions and jalapeño and some of their liquid, adding any of the garnishes you like.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in a large skillet over medium heat. Add onion; cook and stir until softened, about 5 minutes. Add beef; cook and stir until no longer pink, 5 to 7 minutes.
• Pour onion and beef mixture into an ungreased 8-inch baking dish. Layer corn and black beans on top.
• Stir biscuit baking mix, milk, Cheddar cheese, egg, and jalapeno peppers together in a bowl until well-blended. Pour evenly over black beans in the baking dish.
• Bake in the preheated oven until golden brown, 30 to 35 minutes.
• Serve topped with salsa and sour cream.

Steps:

• Heat the olive oil over medium heat in a large saute pan.
• Add the onions and garlic and cook until the onions are translucent; stirring occasionally, approximately 5 minutes.
• Stir in the green olives, red wine (or red wine vinegar), chili powder and cumin. Stir in the drained kidney beans. Season with salt and pepper to taste.
• Steam the tortillas or heat on the top range element. To do this, set the burner to medium-high heat. Place 1 tortilla on the burner and cook until heated through and slightly charred, about 15 second per side. (Use tongs to flip the tortillas to avoid burning yourself!).
• Heat all the tortillas in this manner and keep covered on a warming tray.
• Tranfer the bean mixture to a large serving bowl. Set out the toppings of your choice and serve with the warm corn tortillas.

Steps:

• In large bowl, toss together lettuce, carrots, cabbage & green onions. Set aside.
• Brown beef in skillet until almost no pink remains, drain (if needed).
• Add garlic, onion & chipotle chili. Cook & stir until no pink remains in beef.
• Add tomato sauce, chili powder, cumin, salt & black beans. Stir to combine & simmer until heated through.
• Warm the tortillas between paper towels or in tortilla warmer in the microwave for about 30 seconds.
• Top tortillas with sour cream, salad mixture, cheese, beef & bean mixture; fold & enjoy!