Pimiento Tacos

Tender pepper strips with charred edges, wrapped in a soft tortilla. Lime acidity cuts through the chili heat and smoky paprika notes.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 737
• Protein: 26 g
• Carbs: 108 g
• Fat: 20 g

Ingredients

• 8 piece Soft tortilla (for filling), made from corn ( warmed )
• 2 piece Red bell pepper ( sliced into strips )
• 2 piece Green bell pepper ( sliced into strips )
• 1 piece Red onion ( thinly sliced )
• 2 piece Garlic ( minced )
• 2 tbsp Extra virgin olive oil
• 1 tsp Smoked paprika
• 1 pinch Hot pepper en poudre
• 1 piece Lime juice
• 0.5 piece Fresh cilantro ( chopped )
• 100 g Fresh cheese ( crumbled )
• 250 g Black beans ( drained and rinsed )

Instructions

1. Ingredient preparation

   Slice the peppers and red onion into thin, even strips. Finely mince the garlic. Rinse and drain the black beans. Even cutting ensures uniform cooking.

2. Sautéing the vegetables

   Heat the oil in a large skillet. When smoking, toss in the peppers and onions. It should sizzle. Let them brown without stirring too much to get that typical charred flavor.

3. Season and deglaze

   Add the garlic, black beans, smoked paprika, and chili powder. Salt. Pour in the lime juice to deglaze the pan. The vegetables should be tender but still have some bite.

4. Heat the tortillas

   Warm the tortillas for a few seconds over a flame or in a dry pan. They should be hot and very soft, without drying out.

5. Assembly

   Generously fill each tortilla with the pepper and bean mixture. Sprinkle with crumbled fresh cheese and chopped fresh cilantro.

Chef's tips

• Do not overcrowd the pan: if vegetables are piled up, they will boil instead of searing.
• The secret is deglazing with lime juice to pick up all the flavors from the bottom of the pan.

Storage

Vegetables keep for 3 days in the fridge. Reheat in a hot skillet to restore texture.