Spicy Bean Tacos Recipe
At 3-a-piece, these tacos make a filling and comforting vegetarian dinner. The addition of the marinated onions adds a lip-smackingly tasty tang, and the watercress adds peppery crunch.
Servings: 12 tacos
Ingredients
Spicy Beans:
- 400 g (14oz) tin cannellini beans drained and rinsed (240g drained weight)
- 400 g (14oz) tin kidney beans drained and rinsed (approx 240g drained weight)
- 300 ml (1 ¼ cups) passata
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp salt
- ⅛ tsp white pepper
- 1 tbsp sugar
- 1 tbsp sriracha
Quick Marinated Onions:
- 1 red onion peeled and thinly sliced
- ¼ tsp salt
- 2 tbsp red wine vinegar
- 6 tbsp olive oil
- 1 tsp dried oregano
To Serve:
- 12 soft tacos or small wheat tortillas warmed
- 1 avocado de-stoned and cut into small cubes
- 200 g (7oz pack) feta cheese crumbled
- 30 g (1 packed cup) fresh watercress
Instructions
- Start with the onions. Add the sliced onions to a small bowl. Sprinkle over the salt and pour over the red wine vinegar. Put to one side for 15 minutes, giving it a stir a couple of times.
- Add the cannellini and kidney beans to a saucepan, along with the passata, smoked paprika, garlic powder, salt, white pepper, sugar and sriracha. Stir together and heat through on a medium heat for 10-12 minutes, stirring often and giving the beans a gentle squash with a fork a few times. Turn off the heat.
- Now come back to the onions. Add the olive oil and dried oregano and stir together.
- To assemble the tacos, place the warmed tacos on plates. Spoon the bean mixture in the middle. Sprinkle on the avocado chunks and crumbled feta. Use a fork to remove the onions from the marinade and add the onions to the tacos. Top the tacos with the watercress.
- Serve immediately. You can also drizzle on a little of the onion-oil marinade if you like.
Video
Notes
Nutritional info is approximate per taco
***This presumes approx. half (3 tablespoons) of the oil will be left behind when adding the marinated onions.***Nutrition
Calories: 262kcal | Carbohydrates: 30g | Protein: 9g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 15mg | Sodium: 548mg | Fiber: 5g | Sugar: 4g
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