Pinto Bean Tacos with Cilantro Pesto
From: Ian Seddon's Cookbook
🥘 Ingredients
- pinto beans 2
- extra virgin olive oil 1 ½ tbsp
- kosher salt 1 ½ tsp
- Freshly
- dried oregano Mexican oregano if you have it 1 tsp
- smoked paprika 1 tsp
- garlic powder 1 tsp
- Pinch of cayenne pepper
- medium limes 2
- shredded green cabbage labeled “Pinto Bean Tacos” from 5 cup
- agave nectar ½ tsp
- medium ripe avocados 2
- taco-sized corn or flour tortillas 12
- Cilantro Pesto 16 tbsp
- Store
Storage: Store the spiced beans separate from the taco toppings in the fridge for about 4 days; the slaw is best prepared fresh but will keep for 1 to 2 days. Reheat the beans in a nonstick pan with a touch of oil until heated through and crisp again, or toss with a tiny bit of oil and bake on a sheet pan at 300ºF / 150ºC for 7 to 8 minutes, until hot and crisp. Assemble your tacos with the toppings as listed in step 6. Nutrition boost: Top your tacos with thinly sliced radishes or jicama, chopped tomatoes, or fajita-style bell peppers. For extra protein, toss the roasted beans with some cooked vegan meat crumbles like this; or, stir some hemp seeds into the Cilantro Pesto. Shortcut: No-oven option: Skip roasting the pinto beans. Instead, simply toss the beans in a bowl with the olive oil (use your best-quality one), salt to taste, a pinch or two of each of the listed spices, and a couple squeezes of lime juice.
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1Gather: pinto beans , extra virgin olive oil , kosher salt , Freshly cracked black pepper, dried oregano Mexican oregano if you have it , smoked paprika , garlic powder , Pinch of cayenne pepper . For the for assembly:: medium limes , shredded green cabbage labeled “Pinto Bean Tacos” from , agave nectar , medium ripe avocados , taco-sized corn or flour tortillas , Cilantro Pesto , Store -bought salsa.
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2Arrange a rack in the top third of the oven. Preheat to 425ºF / 220ºC.
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3Drain and rinse the pinto beans. Spread out on a large kitchen towel and gently pat to dry off.
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4On a rimmed sheet pan, toss the beans with the olive oil, salt, a generous amount of black pepper, the oregano, paprika, garlic powder, and cayenne pepper if using. Once well coated, spread the beans out on the pan.
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5Roast in the oven for 15 minutes , then shake the pan to toss. Roast for 5 more minutes, or until beans are crisp and some are split open and blistered.
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6While the beans roast, prepare your side salad (if you’re making one) and prep the remaining ingredients. Slaw: Juice 1 lime. In a medium bowl, massage the cabbage with 1/2-1 tbsp lime juice and a pinch of salt for 30 seconds, or until softened. Stir in the agave. Season to taste with more salt, lime juice, or agave as desired. Slice the remaining lime into wedges. Dice the avocados, or use your hands to tear the flesh into chunks. Sprinkle the avocado pieces with a couple pinches of salt. Heat the tortillas: Heat a cast iron skillet over medium-high heat. Once hot, add each tortilla for 20-40 seconds per side. Stack and wrap tortillas in a dish towel to keep warm. Or to char corn tortillas, place a tortilla directly over a medium-low flame on a gas stove; cook for 15 to 30 seconds, or until charred in spots, then use tongs to flip and repeat.
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7Assemble: Spoon a heaping tablespoon of Cilantro Pesto into the center of each warm tortilla (you might not use up all of the pesto). Add a handful of the roasted beans. Top with avocado, cabbage slaw, and salsa. Serve tacos with lime wedges (squeeze on top before enjoying) and your side salad, if you made one.