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Bean Tacos

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Main Dishes | Mexican cuisine

⏳ Time

45 minutes

🥕 Ingredients

15

🍽️ Servings

6

Description

Recipe taken from the magazine 'Culinary Practice'.

Ingredients

  • Tortillas - 6 pieces
  • Skin-On Chicken Breasts - 10.6 oz
  • Onion - 2 heads
  • White Beans - 1 can
  • Tomatoes - 3 pieces
  • Orange Bell Peppers - 2 pieces
  • Courgette - 1 piece
  • Banana Leaves - 6 pieces
  • Grated Pecorino Pepato Cheese - 3.5 oz
  • Soy Sauce - 1 tablespoon
  • Balsamic Vinegar - 1 tablespoon
  • Chili jam - to taste
  • Herbs - to taste
  • Vegetable Oil - to taste
  • Ground Black Pepper - to taste

Step by Step guide

Step 1

Rinse the chicken, pat dry, and cut it, then chop it in a blender or pass it through a meat grinder.

Step 2

Peel the onion and finely chop it.

Step 3

Heat a little vegetable oil in a skillet and sauté the onion until translucent (about 3 minutes).

Step 4

Add the minced chicken and cook, stirring, for another 15–20 minutes.

Step 5

Peel 2 tomatoes and grate them or blend them into a puree.

Step 6

Drain the liquid from the can of beans.

Step 7

Add the beans and tomatoes to the minced chicken.

Step 8

Cover with a lid and simmer, stirring, for another 7–10 minutes.

Step 9

Peel the remaining onion and slice it into rings.

Step 10

Combine the soy sauce, balsamic vinegar, and a pinch of pepper.

Step 11

Pour over the onion and marinate for 10 minutes.

Step 12

Dice the remaining tomato, slice the bell pepper into strips, and chop the herbs. Cut the cucumber into strips.

Step 13

Spread chili sauce on the tortillas.

Step 14

Layer the minced mixture with vegetables, tomato, bell pepper, marinated onion, grated cheese, and herbs. Secure with toothpicks.

Step 15

Bake the tacos in an oven preheated to 392°F for 10–15 minutes. The tortilla should harden and become crispy.

Step 16

Remove the toothpicks. Place cucumber and lettuce leaves inside the tortillas.

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