Baked Bean Tacos
I served these tacos with cilantro pesto and a homemade cole slaw (recipe coming next). They would also go great with my simple mango pickle recipe.
Makes 10 servings.
Happy Cinco de Mayo!
Ingredients
2 tablespoons oil
½ tsp cumin seeds
1 heaping tsp taco seasoning (I used Simply Organics Taco Blend)
1 small onion or shallot, minced
4 cloves garlic, minced
1 small pepper, any color, minced
1 package frozen Santa Fe Medley vegetables
1 can black beans, drained
½ tsp salt
Lime juice, a generous squeeze (about ¼ slice)
1.5 cups grated cheese (I used a pepper jack)
10 corn or corn/wheat combo tortillas (I used La Tortilla Factory corn/wheat)
Vegetable oil in a shallow pie plate or pan
Large cookie sheet covered in parchment paper
Preparation
1.Heat oil in a large saucepan.
2. Add cumin seeds and warm.
3. Add minced shallots and pepper. Sauté a couple of minutes.
4. Add taco seasoning and garlic. Let the mixture warm.
5. Add frozen vegetable medley and cook until vegetables are tender, about 5 minutes.
6. Turn off heat and add canned beans.
7. Add salt to taste and a squeeze of fresh lime juice and set aside.
8. Heat each tortilla in a microwave (wrapped in a tea towel) for 15 seconds.
9. Dip each tortilla in vegetable oil and place on parchment sheet.
10. Spread about a ¼ cup grated cheese on tortilla and add a generous heaping spoonful of black bean filling. Fold each tortilla over.
11. Fill all 10 tortillas and place on parchment sheet.
12. Bake in a 350-degree oven for 12 minutes. Flip over and bake an additional 10 minutes or until the tacos are browned and crisp.
13. Serve with cilantro pesto, sour cream, slices of ripe avocado or mango pickle.
