Red Bean Frijoles Tacos

A smooth, dense bean purée infused with smoky paprika and cumin. Soft tortillas hold this generous filling, brightened by sharp lime acidity and the crunch of fresh onions.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 799
• Protein: 33 g
• Carbs: 108 g
• Fat: 23 g

Ingredients

• 500 g Red bean ( cooked and drained )
• 8 piece Soft tortilla (for filling), made from corn ( plain )
• 1 piece Red onion ( finely diced )
• 2 piece Garlic ( minced )
• 2 tbsp Extra virgin olive oil
• 1 tsp Cumin ground
• 1 tsp Smoked paprika
• 1 pinch Hot pepper en poudre optional
• 100 g Cheddar cheese ( grated )
• 1 piece Citrus aurantiifolia (Christm.) Swingle. ( cut into wedges )
• 1 piece Fresh cilantro ( leaves picked )
• 1 pinch Gray sea salt
• 1 piece Jalapeño Pepper ( seeded and sliced )

Instructions

1. Sauté the aromatics

   In a skillet with olive oil, sauté the onion and garlic. They should become translucent without browning to maintain their sweetness.

2. Toast the spices and cook the beans

   Add the cumin, paprika, and chili powder. Heat for 1 minute to release the essential oils. Pour in the red beans with a bit of their liquid. Bring to a simmer.

3. Mash and reduce

   Using a potato masher or a fork, coarsely mash the beans in the pan. Let reduce until the mixture is thick and heavily coats the spoon.

4. Heat the tortillas and assemble

   Briefly heat the tortillas in a dry pan to soften them. Garnish with the bean cream, shredded cheddar, sliced jalapeño, chopped cilantro, and a squeeze of lime juice.

Chef's tips

• Don't discard all the bean liquid, it contains the starch needed to bind the purée.
• If the purée is too dry, loosen it with a splash of hot water or broth.
• Warm the tortillas at the last minute, otherwise they will harden and crack.

Storage

The bean filling keeps for 3 days in the fridge in an airtight container. Reheat over low heat with a splash of water.