Pepper Tacos
Ingredients
- 8 pcSoft tortilla (for filling), made from corn (warmed)
- 2 pcRed bell pepper (sliced into strips)
- 2 pcGreen bell pepper (sliced into strips)
- 1 pcRed onion (thinly sliced)
- 2 pcGarlic (minced)
- 2 tbspExtra virgin olive oil
- 1 tspSmoked paprika
- 1 pinchHot pepper en poudre
- 1 pcLime juice
- 0.5 pcFresh cilantro (chopped)
- 100 gFresh cheese (crumbled)
- 250 gCooked black beans (drained and rinsed)
Method
Tender pepper strips with charred edges, wrapped in a soft tortilla. Lime acidity cuts through the chili heat and smoky paprika notes.
- 1
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
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
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
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
Generously fill each tortilla with the pepper and bean mixture. Sprinkle with crumbled fresh cheese and chopped fresh cilantro.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Vegetables keep for 3 days in the fridge. Reheat in a hot skillet to restore texture.
