Bean Pineapple Soft Tacos Recipes

SPICY BLACK BEAN TACOS

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.

EASY BLACK BEAN TACOS

Steps:

• To make the black beans: We're going to use the cooking liquid from one can of beans (or substitute 1/3 cup water for the cooking liquid). Rinse and drain the other can of beans. Once the beans are ready to go, warm the olive oil in small saucepan over medium-low heat. Add the cumin, garlic and salt. Cook, stirring often, until fragrant, about 30 seconds to 1 minute.
• Pour in the can of beans with all of its liquid (or 1/3 cup water). Stir to combine. Mash up a portion of the beans with a potato masher or serving fork. Cook for a few minutes, stirring often, until the mixture reaches a simmer. Mash up the beans once more, then add the rinsed and drained beans.
• Stir to combine. Simmer for a few minutes, then reduce the heat to a bare minimum while we finish the remaining ingredients. Cover the pot, and stir it every few minutes so the beans don't stick to the bottom of the pan.
• To make the "crema": Combine the yogurt, lime juice and salt in a small bowl. Stir to combine. If desired, add hot sauce, to taste. Set aside.
• Warm the tortillas in a large skillet over medium heat in batches, flipping to warm each side. Alternatively, you can warm them directly over a low flame on a gas range. Stack the warmed tortillas on a plate and cover with a tea towel to keep warm.
• Soften the cabbage just a bit by sprinkling it with a couple dashes of salt. Then use your hands to "massage" it by scrunching up handfuls of cabbage until it is slightly wilted and fragrant.
• Finally, assemble your tacos: Spread a layer of beans down the center of each tortilla, followed by a small handful of cabbage, a generous drizzle of sauce, and sprinkles of cheese and cilantro and/or green onion. Serve immediately.

BLACK BEAN SOFT TACOS

Steps:

• In a nonstick skillet, saute onion and garlic in oil until tender. Stir in the beans, tomatoes, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until mixture begins to thicken. , Spoon about 1/2 cup off center on each tortilla; sprinkle with cheese. Fold one side of tortilla over filling. Garnish with avocado.

BEAN & PINEAPPLE SOFT TACOS

Steps:

• Mash half of the beans; set aside. , In a large skillet, saute onion and red pepper in oil until tender. Add the pineapple, salsa, chilies, mashed beans and remaining beans; heat through. Stir in cilantro., Place 1/2 cup filling on one side of each tortilla. Add toppings of your choice; fold in half. Serve immediately.

HOMEMADE SOFT TACOS WITH BEEF AND BLACK BEANS

Steps:

• To make the red onion pickle, put the vinegar, sugar and salt in a small saucepan, cover with cold water and bring to the boil. Take the pan off the heat and add the onion. Leave to stand for 30-60 minutes. Drain well before serving.
• To make the tortillas, place the flour and salt in a large bowl and gradually add the oil and 125ml/4fl oz water, stirring constantly until the mixture comes together to form a rough dough. Transfer to a lightly floured surface and knead for 5 minutes. Roll into a ball, wrap in cling film and chill for 30 minutes.
• To make the beef taco filling, heat the oil in a large frying pan and cook the onion and peppers for 5 minutes, or until softened. Add the garlic and spices and cook for 1-2 minutes, stirring constantly. Add the mince and cook over a high heat for 2-3 minutes, or until browned, using a wooden spoon to break up any large chunks of meat. Pour over the stock, reduce the heat and simmer for 30 minutes, or until the mince is tender and the liquid almost evaporated, stirring occasionally.
• Mix all the salsa ingredients together in a small bowl. Cover and keep chilled until ready to serve.
• To make the black bean filling, mash the beans in large bowl with a potato masher, leaving some whole if you like. Heat the oil in a frying pan and fry the onion until softened. Add the garlic and cook for 1 minute. Sprinkle over the spices and cook with the onion and garlic for a minute before adding the mashed beans, lime juice, honey, salt and 250ml/9fl oz cold water. Bring to a simmer and cook for 3-4 minutes, or until the mixture is thick, stirring constantly. Add a little extra water if you prefer a looser texture. Adjust the seasoning to taste.
• To finish the tortillas, divide the dough into eight pieces and roll into balls. Use a rolling pin to roll each ball on a lightly floured surface until it has a diameter of around 16cm/6¼in.
• Place a frying pan over a high heat and when hot, cook the tortillas one at a time for 1-2 minutes on each side, or until lightly browned and cooked through. Dust off any excess flour from each tortilla before you cook it. Stack the tortillas on a plate and cover with a clean tea towel to keep warm.
• Mix all the guacamole ingredients together in a small bowl.
• Serve each tortilla with the spicy beef, refried beans, guacamole, salsa and quick red onion pickle on the side.