Empty My Fridge
Spicy Bean Taco
Ingredientes
- Cannellini bean · drained rinsed400 g
- Red bean · drained rinsed400 g
- Passata de tomate300 ml
- Smoked paprika1 colher de chá
- Garlic powder½ colher de chá
- Salt½ colher de chá
- White pepper0,13 colher de chá
- Sugar1 colher de sopa
- Molho sriracha1 colher de sopa
- Red onion · peeled thinly sliced1
- Red wine vinegar2 colheres de sopa
- Olive oil6 colheres de sopa
- Orégano · dried1 colher de chá
- Tortilla12
- Avocado1
- Queijo feta200 g
- Watercress30 g
Modo de preparo
- 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.
Resumido do vídeo de Kitchen Sanctuary. Assista para ver os detalhes.
Mais receitas com
CebolaQueijoCebola roxaTortilhaAbacateQueijo fetaFeijão-vermelhoPassata de tomate
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