Time: 9 hours 35 minutes
Complexity: easily
Servings: 6

Pinto beans are simmered in a rich, savory sauce with smoked paprika, cayenne pepper, and guajillo chili until perfectly tender and flavorful. Served as a taco filling with coleslaw, avocado, and sour cream, which nicely balances the spiciness of the beans.

Ingredients:

Spicy pinto beans

• 2 cups dry pinto beans
• 2 tablespoons of vegetable oil
• 3 cloves garlic, crushed
• 1 small onion, finely diced
• 1 red bell pepper, finely diced
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 dried guajillo pepper
• 1/4 tsp cayenne pepper, optional
• 2 tbsp. flour
• 2 tablespoons butter
• 1 cup grated sharp cheddar
• 1 cup fire-roasted tomatoes

Cabbage

• 1.5 cups shredded white cabbage
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime (about 1.5 tbsp)

Taco

• 12 crispy taco pockets or warm corn tortillas, store-bought or homemade
• 2 avocados, sliced
• 0.5 cup Mexican sour cream

Corn tortillas

• 340 g fresh masa
• Special equipment: tortilla press

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pinto beans, sweet pepper, Avocado, white cabbage, cilantro, lime, fried tomatoes, guajillo pepper, cheddar cheese, tortilla, ground cayenne pepper, paprika, cumin

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Preparation:

Step 1
• Cover the pinto beans with water and soak overnight. Drain and set aside.
Step 2
• Spicy pinto beans:
  
  Heat oil in a large enamel pot over medium heat. Add garlic, onion, and pepper and cook, stirring, until the vegetables soften, about 3 minutes. Add beans, cumin, paprika, guajillo, cayenne pepper, if using, and enough water to just cover the beans. Bring to a boil over medium heat. Reduce heat and cover. Simmer until tender, about 1 hour, checking the water level occasionally and adding more if it has evaporated. Season with 1 teaspoon each of salt and black pepper.
Step 3
• Add the flour and butter to a small cast-iron skillet and stir to form a paste. Cook over medium-low heat until the paste is golden brown (roux), about 3 minutes.
Step 4
• Remove the guajillo chiles from the beans, add the roux, and return to a simmer. Add the cheese and tomatoes. Continue cooking until the liquid thickens slightly, another 5–10 minutes. Taste. Season with salt and pepper.
Step 5
• Cabbage:
  
  In a small bowl, combine the cabbage, cilantro, and lime juice. Season with salt and pepper and toss to combine.
Step 6
• Innings:
  
  Place 3-4 tablespoons of the spicy bean filling, a few slices of avocado, and some cabbage into each taco pocket or tortilla. Drizzle with 1-2 teaspoons of sour cream. Serve immediately.
Step 7

• Corn tortillas

  
  Roll the dough into twelve balls, each weighing 30 grams (1 oz) each; cover them with damp paper towels. Heat a heavy skillet over medium heat. Line a tortilla press with a piece of plastic wrap or a plastic bag, cut so that only the bottom remains attached. Place one of the dough balls slightly off-center in the press and press firmly until it flattens. Carefully remove the tortilla from the plastic wrap.
Step 8
• Fry the tortillas for 30 seconds at a time, turning several times, until heated through and lightly browned. Keep warm, wrapped in clean kitchen towels, to keep them warm and pliable.

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