BLACK BEAN AND POBLANO TACOS
There are many kinds of tacos, some piled high and overstuffed and some more minimal, meant to be more a snack than a meal. These little tacos are in the second category, similar to what you might find in a Mexican market for a quick bite. Savory black beans and roasted poblano chiles make a satisfying vegetarian version. Fresh soft corn tortillas, hot off the griddle, are essential.
Provided by David Tanis
Categories dinner, lunch, main course
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Drain beans, put in medium pot, add water to cover and bring to a boil over hight heat. Add onion, bay leaf, epazote and salt and reduce heat to a gentle simmer. Cook for about 1 hour, longer if necessary, adding water occasionally if liquid falls below surface of beans. When beans are tender, taste and adjust salt. Keep beans warm in their broth.
- Meanwhile, roast poblano chiles over a charcoal grill, under the broiler or directly on a gas stovetop burners until skins are completely blackened and blistered. Set chiles aside to cool, then split lengthwise. Scrape away skins and seeds with a paring knife. Cut cleaned chiles into 1/2-inch ribbons, transfer to small bowl and season lightly with salt.
- To serve, warm the tortillas on a hot griddle or cast iron pan over a burner. Put 2 warm tortillas side by side on a small plate. With a slotted spoon, place 2 tablespoons beans on each tortilla. Top with a few shreds of mozzarella and 2 or 3 strips of poblano. Crumble a little queso fresco and drizzle about 1 teaspoon crème fraîche on each taco.
PINTO BEAN AND POBLANO TACOS
Roasted poblano chiles and sauteed onion bring intense flavor to these vegetarian tacos. The kidney beans and corn tortillas have complementary amino acids that together form complete proteins like those available from meat, poultry, seafood, dairy, and eggs.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Number Of Ingredients 10
Steps:
- Preheat broiler, with the rack 6 inches from the heat source. Place chiles on a baking sheet. Broil, flipping once, until charred, 10 to 15 minutes. Transfer to a heatproof bowl, and cover with plastic wrap. Let stand 15 minutes. Remove skins and seeds, and discard. Cut chiles into 1/2-inch-thick strips, and set aside.
- Heat oil in a large nonstick skillet over medium heat. Add onion. Cook, stirring often, until onion is translucent and pale golden, 10 to 12 minutes. Stir in beans, stock, and salt. Using a heatproof rubber spatula, fold in chiles; cook until chiles are warmed though, 3 to 5 minutes.
- Remove from heat; stir in 1 tablespoon fromage blanc. Spoon into the warm tortillas. Top with remaining 3 tablespoons fromage blanc, dividing evenly. Serve with lime, and garnish with cilantro.
Nutrition Facts : Calories 212 g, Fat 2 g, Fiber 8 g, Protein 8 g, Sodium 334 g
PINTO BEAN TACOS :)
These tacos are very good. you can use flour or corn tortillas. I cooked the pinto beans as directed on the package and seasoned them as I would have normally seasoned my taco meat. yummy! *You can also use canned pinto beans mashed up for this recipe to make it easier.
Provided by birdie 3 andrea
Categories One Dish Meal
Time 2h32m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- cook pinto beans as directed on package. as beans are cooking chop up onions, tomatoes, and lettuce. pluck leaves of cilantro or chop them as well. shred cheddar cheese. cut limes in half.
- when the pinto beans are done rinse/strain them in hot water. put them in a big enough bowl and start mashing them. (I use a potatoe masher.) add a few pinches of cilantro, about half of the juice from half a lime, garlic powder, chili powder and real sea salt all to taste.
- i always cook my tortillas.
- Flour tortillas can be cooked on a cast iron tortilla pan. corn tortillas are good fried in a little oil.
- top your pinto bean taco with cheese, lettuce, onion, tomato, cilantro, a squeeze of lime, avacado, sour cream, and your favorite hot sauce (La Victoria Salsa Brava (hot) is very good). enjoy!
Nutrition Facts : Calories 514.2, Fat 23.3, SaturatedFat 13, Cholesterol 59.3, Sodium 877.4, Carbohydrate 51.9, Fiber 9.9, Sugar 3.1, Protein 26
BEST EVER PINTO BEANS
I learned to make pinto beans from my Grandma, who came from Oklahoma. I've added to the recipe, and my Mother used to say mine were the best beans she'd ever tasted. Serve the Southern way - with cornbread and steamed greens.
Provided by Foxy
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 7h10m
Yield 6
Number Of Ingredients 6
Steps:
- Cover pinto beans with water in a large bowl. Soak beans for 4 hours, changing water every 30 to 45 minutes. Drain.
- Bring 6 cups water to a boil in a large pot. Add pinto beans, ham hock, and kosher salt to the pot. Pour in more water if needed to cover ingredients by at least 1 inch.
- Reduce heat to medium-low and simmer until beans are just tender, 2 to 3 hours.
- Remove ham hock from beans; cut meat from the bone, chop the ham, and return to pot.
- Stir tomato sauce and brown sugar into the beans. Continue to simmer until beans are tender and flavors are blended, about 1 more hour.
Nutrition Facts : Calories 352.5 calories, Carbohydrate 49.5 g, Cholesterol 22.7 mg, Fat 8.2 g, Fiber 16.1 g, Protein 21.8 g, SaturatedFat 2.7 g, Sodium 509 mg, Sugar 4 g
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