Empty My Fridge
Spicy Bean Taco
Zutaten
- Cannellini bean · drained rinsed400 g
- Red bean · drained rinsed400 g
- Passata300 ml
- Smoked paprika1 TL
- Garlic powder½ TL
- Salt½ TL
- White pepper0,13 TL
- Sugar1 EL
- Sriracha1 EL
- Red onion · peeled thinly sliced1
- Red wine vinegar2 EL
- Olive oil6 EL
- Oregano · dried1 TL
- Tortilla12
- Avocado1
- Feta200 g
- Watercress30 g
Zubereitung
- 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.
Zusammengefasst aus dem Video von Kitchen Sanctuary. Schau es dir für die Details an.
Mehr Rezepte mit
ZwiebelKäseRote ZwiebelWeizentortillaAvocadoFetaKidneybohnePassierte Tomaten
Koch mit dem, was im Kühlschrank ist
Empty My Fridge zeigt dir die Rezepte, die du mit deinen Lebensmitteln kochen kannst, und erinnert dich, bevor sie schlecht werden.