KCB 10.8: Mexican-Style Beans and Salad on Fried Tortilla (Tacos)
Mexican-Style Beans and Salad on Fried Tortilla (Tacos)
A taco is a Mexican corn pancake (Tortilla) that's crisped, folded, and stuffed with beans, salad, and cheese. For serving, you can either leave all the ingredients separate or fill the tacos ready to go either way, they're great for party catering, with a minimum of fuss.
• BEAN MARINATING TIME: 2 or 3 hours
• PREPARATION AND ASSEMBLY TIME: 15 minutes
• YIELD: 8 tacos (allow 2 per person)
• PREPARATION AND ASSEMBLY TIME: 15 minutes
• YIELD: 8 tacos (allow 2 per person)
Bean Marinade
• 1/2 teaspoon (2 ml) dry mustard
• 1/2 teaspoon (2 ml) ground cumin
• 1 tablespoon (20 ml) fresh lemon juice
• 2 tablespoons (40 ml) olive oil
• 1/4 teaspoon (1 ml) cayenne pepper
• 1/4 teaspoon (1 ml) salt
• 1/2 teaspoon (2 ml) ground cumin
• 1 tablespoon (20 ml) fresh lemon juice
• 2 tablespoons (40 ml) olive oil
• 1/4 teaspoon (1 ml) cayenne pepper
• 1/4 teaspoon (1 ml) salt
Salad dressing
• 1 tablespoon (20 ml) fresh lemon juice
• 3 tablespoons (60 ml) olive oil
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 1/4 teaspoon (1 ml) brown sugar
• 1 teaspoon (5 ml) salt
• 1 1/2 cups (375 ml) cooked and drained red kidney beans
• 1/2 small lettuce torn into bite-sized pieces
• 1/2 green pepper, cored, seeded, and diced
• 2 tomatoes, chopped coarsely
• 1 ripe avocado, peeled, stoned, and cubed
• 1 teaspoon (5 ml) chopped fresh parsley
• 1/2 cup (125 ml) fresh alfalfa sprouts
• 8 taco shells
• 1 cup (250 ml) grated cheddar cheese
• 3 tablespoons (60 ml) olive oil
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 1/4 teaspoon (1 ml) brown sugar
• 1 teaspoon (5 ml) salt
• 1 1/2 cups (375 ml) cooked and drained red kidney beans
• 1/2 small lettuce torn into bite-sized pieces
• 1/2 green pepper, cored, seeded, and diced
• 2 tomatoes, chopped coarsely
• 1 ripe avocado, peeled, stoned, and cubed
• 1 teaspoon (5 ml) chopped fresh parsley
• 1/2 cup (125 ml) fresh alfalfa sprouts
• 8 taco shells
• 1 cup (250 ml) grated cheddar cheese
1. Combine the marinade ingredients, add the beans, and refrigerate to marinate for 2 or 3 hours.
2. Combine the dressing ingredients. Add the lettuce, green pepper, tomato, avocado, and parsley.
3. Crisp the taco shells (deep-fry or bake), fold them into wedge shapes, and stuff them with the beans, salad, and sprouts. Top with grated cheese and serve immediately.
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