Pinto Bean Fajita Tacos with Cilantro Chile Lime Marinade

Name: Pinto Bean Fajita Tacos with Cilantro Chile Lime Marinade
Total time: 30 min
Ingredients: ½ cups Cilantro; 3 tbsp Onion, chopped; 2 cloves Garlic; ½–1 Chili pepper; ¾ tsp Cumin, ground; 1 tsp Coriander seed, ground; ½ tsp Cayenne pepper; 1 Black pepper; ⅓–½ tsp Salt; 1 tbsp Lime; 2 Bell pepper, thinly sliced; ½ Red onion, thinly sliced; 15 oz Pinto bean; Tortilla; Avocado

By Vegan Richa · 30 min

Ingredients

Cilantro½ cups
Onion · chopped3 tbsp
Garlic2 cloves
Chili pepper½–1
Cumin · ground¾ tsp
Coriander seed · ground1 tsp
Cayenne pepper½ tsp
Black pepper1
Salt⅓–½ tsp
Lime1 tbsp
Bell pepper · thinly sliced2
Red onion · thinly sliced½
Pinto bean15 oz
Tortilla
Avocado

Instructions

Blend all the marinade ingredients in a small blender until smooth.
Put the sliced vegetables in a large bowl and toss with half the marinade. In another bowl, toss the beans with the remaining marinade. Refrigerate both for 15 to 30 minutes.
Heat a skillet over medium-high heat and add 1 tsp oil. Lift the vegetables out of their marinade and cook in the skillet until tender. Near the end, add a dash of chipotle powder. Cook 1 more minute to sear, then move to a bowl.
Put the beans and their marinade into the same skillet, adding any leftover marinade from the vegetable bowl. Cook over medium heat until the marinade thickens. Taste and adjust salt and heat.
Serve the vegetables and beans in warmed tacos or tortillas, topped as you like with salsa, avocado, black pepper and lime juice.

Summarized from Vegan Richa's video. Watch it for the details.

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Garlic Onion Bell pepper Red onion Lime Tortilla Avocado Pinto bean

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