April 24th, 2024
Recipes
Governor-Style Bean Tacos
Valentina P
- Difficulty
•
- Time 20"
These epic bean tacos are loaded with sautéed bell peppers, onion, a hint of tomato, avocado, and a creamy sauce to drizzle over the whole thing. Melted cheese lines the bottom of the taco and creates the most delicious quesadilla-taco hybrid. This recipe is a plant-based adaptation of the Governor Tacos from my favorite Mexican food truck in San Diego, Mariscos Mi Gusto Es.
How To MakeDiet Type: Classic
Shopping List
- 2 (15 ounce) cans pinto beans, drained and rinsed (~3.5 cups)
- 8 to 10 tortillas
- 1 green bell pepper, thinly sliced
- 1 red onion, thinly sliced (or 1 celery stalk)
- 1 large avocado, sliced
- 1 1/4 cups shredded mozzarella cheese
- 3 tablespoons butter
- 1 tablespoon tomato paste
- 2 teaspoons taco seasoning (Note 1)
- 1 teaspoon Worcestershire sauce
- Creamy Taco Sauce, to taste (for topping)
- salt and pepper, to taste
Instructions
- Step 1: Prepare the Creamy Taco Sauce and refrigerate until ready to use.
- Step 2: Melt the butter in a wide frying over medium-high heat. Add the sliced bell pepper and onion and cook for 3 minutes, or until just softened but still crisp. Add the tomato paste, Worcestershire sauce, salt, and pepper. Stir to combine for 30 seconds.
- Step 3: Add the beans and taco seasoning. Stir and cook for another 2 minutes, or until the beans are thoroughly warmed and starting to color on the sides. Transfer the mixture to a bowl.
- Step 4: Wipe the frying pan clean and heat the tortillas on both sides over medium heat, about 30 seconds total. Add about 1/4 cup of the shredded cheese down the middle of each tortilla. Cover the pan with a lid for about 30 seconds, or until the cheese begins to melt. Remove the lid and transfer the tortillas to a plate. Top immediately with a generous scoop of the bean mixture. Top each tortilla with 2-3 avocado slices and a generous drizzle of taco sauce.
- Serve: Enjoy immediately.
Recipe Notes
Note 1: Make your own taco seasoning by combining 1/2 teaspoon smoked paprika + 1/2 teaspoon garlic powder + 1/2 teaspoon cumin + 1/4 teaspoon dried oregano + 1/4 teaspoon salt + 1/4 teaspoon pepper.
Nutrition
These epic bean tacos are loaded with sautéed bell peppers, onion, a hint of tomato, avocado, and a creamy sauce to drizzle over the whole thing. Melted vegan cheese lines the bottom of the taco and creates the most delicious quesadilla-taco hybrid. This recipe is a plant-based adaptation of the Governor Tacos from my favorite Mexican food truck in San Diego, Mariscos Mi Gusto Es.
How To MakeDiet Type: Plant-based
Shopping List
- 2 (15 ounce) cans pinto beans, drained and rinsed (~3.5 cups)
- 8 to 10 tortillas
- 1 green bell pepper, thinly sliced
- 1 red onion, thinly sliced (or 1 celery stalk)
- 1 large avocado, sliced
- 1 1/4 cups shredded vegan mozzarella-style cheese
- 3 tablespoons plant-based butter or olive oil
- 1 tablespoon tomato paste
- 2 teaspoons taco seasoning (Note 1)
- 1 teaspoon vegan Worcestershire sauce
- Creamy Taco Sauce, to taste (for topping)
- salt and pepper, to taste
Instructions
- Step 1: Prepare the Creamy Taco Sauce and refrigerate until ready to use.
- Step 2: Melt the butter or oil in a wide frying over medium-high heat. Add the sliced bell pepper and onion and cook for 3 minutes, or until just softened but still crisp. Add the tomato paste, Worcestershire sauce, salt, and pepper. Stir to combine for 30 seconds.
- Step 3: Add the beans and taco seasoning. Stir and cook for another 2 minutes, or until the beans are thoroughly warmed and starting to color on the sides. Transfer the mixture to a bowl.
- Step 4: Wipe the frying pan clean and heat the tortillas on both sides over medium heat, about 30 seconds total. Add about 1/4 cup of the shredded cheese down the middle of each tortilla. Cover the pan with a lid for about 30 seconds, or until the cheese begins to melt. Remove the lid and transfer the tortillas to a plate. Top immediately with a generous scoop of the bean mixture. Top each tortilla with 2-3 avocado slices and a generous drizzle of taco sauce.
- Serve: Enjoy immediately.
Recipe Notes
Note 1: Make your own taco seasoning by combining 1/2 teaspoon smoked paprika + 1/2 teaspoon garlic powder + 1/2 teaspoon cumin + 1/4 teaspoon dried oregano + 1/4 teaspoon salt + 1/4 teaspoon pepper.
Nutrition
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What you should eat next
Governor-Style Bean Tacos
PT20M 2 (15 ounce) cans pinto beans, drained and rinsed (~3.5 cups) 8 to 10 tortillas 1 green bell pepper, thinly sliced 1 red onion, thinly sliced (or 1 celery stalk) 1 large avocado, sliced 1 1/4 cups shredded mozzarella cheese 3 tablespoons butter 1 tablespoon tomato paste 2 teaspoons taco seasoning (Note 1) 1 teaspoon Worcestershire sauce Creamy Taco Sauce, to taste (for topping) salt and pepper, to taste Vegan 5 Servings
Ingredients:
