Red Bean Frijoles Tacos
Ingredients
- 500 gRed bean (cooked and drained)
- 8 pcSoft tortilla (for filling), made from corn (plain)
- 1 pcRed onion (finely diced)
- 2 pcGarlic (minced)
- 2 tbspExtra virgin olive oil
- 1 tspCumin ground
- 1 tspSmoked paprika
- 1 pinchHot pepper en poudre
- 100 gCheddar cheese (grated)
- 1 pcCitrus aurantiifolia (Christm.) Swingle. (cut into wedges)
- 1 pcFresh cilantro (leaves picked)
- 1 pinchGray sea salt
- 1 pcJalapeño Pepper (seeded and sliced)
Method
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.
- 1
In a skillet with olive oil, sauté the onion and garlic. They should become translucent without browning to maintain their sweetness.
- 2
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
The bean filling keeps for 3 days in the fridge in an airtight container. Reheat over low heat with a splash of water.
