Vegetarian Tacos with avocados

[wpseo_breadcrumb]

Vegetarian Tacos recipe

Vegetarian Tacos with cheese and avocado
 
Author: 
Nutrition Information
  • Serving size: 100 grams
  • Calories: 139 kcal
  • Fat: 7.6 grams
  • Saturated fat: 3 grams
  • Carbohydrates: 14 grams
  • Sugar: 1.3 grams
  • Sodium: 0.6 grams
  • Fiber: 3 grams
  • Protein: 5.3 grams
Recipe type: Vegetarian
Cuisine: Mexican
Save Print
Ingredients
  • Pinto beans in water – 2 cans (no salt added)
  • Onion – ½ cup finely chopped
  • Birds-eye chilies – 2
  • Garlic cloves - 2 finely chopped
  • Chilli Powder – one teaspoon
  • Vegetable oil - 2 tablespoons
  • Salt and black pepper to taste
  • Vegetable stock – one cup (250 ml)
  • Tortillas (soft) – 8
  • Avocados – 2 sliced
  • Lemons – 2 quartered
  • Cheese - one cup grated (Red Leicester or similar)
  • Sour cream – 150ml
  • Romaine lettuce – 2 cups shredded
  • Tomatoes – 2 (diced into 12mm x 12mm pieces)
  • Pickled Jalapeño peppers (or similar) – 100g (sliced)
  • Fresh corn (optional) - 2 cobs
Instructions
Preparation
  1. Drain the beans
  2. Peel and chop the garlic
  3. Shred the lettuce
  4. Dice tomatoes
  5. Grate cheese
  6. Peel and slice avocados
  7. Cut lemons
  8. Cut corn kernels from cobs (if using)
Method
  1. Heat the oil in a skillet over a medium heat until hot
  2. Fry the onions in the oil until lightly browned
  3. Add the garlic and chilies. Allow to fry for a minute. Stir fry continuously
  4. Add chili powder. Keep stir frying for another minute
  5. Add two tablespoons of stock. Stir
  6. Add the beans and mix with onion, garlic and chilli mixture
  7. Using a potato masher, begin mashing the beans. Add more stock and continue mashing until the desired consistency and smoothness is attained. Add salt and pepper during mashing to taste
  8. The consistency of the mash is a personal preference. If a thicker or thinner mash is preferred, use more or less stock as the case may be.
  9. Warm tortillas in a hot pan and transfer to plates
  10. Top each tortilla with a scoop of refried beans, some lettuce, tomatoes, avocado and cheese. Finally finish with a dollop of cream, a teaspoon of pickled Jalapenos,some corn kernels and a squeeze of lemon juice
  11. Fold over and serve
  12. Enjoy
Notes
This recipe feeds 4 to 5

Keywords: Vegetarian tacos with cheese, chillies and avocados

Link button