Empty My Fridge
Spicy Bean Taco
Ingredients
- Cannellini bean · drained rinsed400 g
- Red bean · drained rinsed400 g
- Passata300 ml
- Smoked paprika1 tsp
- Garlic powder½ tsp
- Salt½ tsp
- White pepper0.13 tsp
- Sugar1 tbsp
- Sriracha sauce1 tbsp
- Red onion · peeled thinly sliced1
- Red wine vinegar2 tbsp
- Olive oil6 tbsp
- Oregano · dried1 tsp
- Tortilla12
- Avocado1
- Feta cheese200 g
- Watercress30 g
Instructions
- Put the sliced red onion in a small bowl, sprinkle with the salt and pour over the red wine vinegar. Leave for 15 minutes, stirring a couple of times.
- Add the drained and rinsed cannellini and kidney beans to a saucepan with the passata, smoked paprika, garlic powder, salt, white pepper, sugar and sriracha.
- Heat on medium for 10-12 minutes, stirring often and mashing the beans gently with a fork a few times. Turn off the heat.
- Add the olive oil and dried oregano to the onions and stir.
- Place the warmed tortillas on plates and spoon the bean mixture into the middle. Top with avocado cubes and crumbled feta, then add the marinated onions drained from the marinade and the watercress.
- Serve straight away, optionally with a little of the onion oil marinade drizzled over.
Summarized from Kitchen Sanctuary's video. Watch it for the details.
More recipes with
OnionCheeseRed onionTortillaAvocadoFeta cheeseRed beanPassata
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