Time: 30 min.
Complexity: easily
Servings: 4

This salad combines everything taco lovers love, from tortillas to cheese. Instead of meat, add canned beans, preferably two types, like pinto and black. And don't forget the most important ingredient: taco seasoning. It's what gives this salad its unique flavor.

Ingredients:

• 4 corn tortillas, 15 cm in diameter, preferably white, cut into 0.5 cm wide strips.
• 4 tablespoons of vegetable oil
• 2.5 tsp taco seasoning
• 2 tablespoons chopped pickled jalapeno peppers + 3 tablespoons brine
• 2 x 14 oz cans black and/or pinto beans, rinsed
• 400 g coleslaw mix
• 2 cups chopped fresh cilantro
• 1 cup grated cheddar
• 2 medium tomatoes, diced
• Half a small red onion, finely chopped
• 1/3 cup sour cream

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

red cabbage, pinto beans, jalapeno pepper, tomatoes, cheddar cheese, taco seasoning

We recommend

Preparation:

Step 1
• Preheat oven to 375°F (190°C). Place tortilla strips on a baking sheet and toss with 1 tablespoon vegetable oil, 1 teaspoon taco seasoning, and 1/4 teaspoon salt. Spread into an even layer and bake, stirring occasionally, until golden brown and crisp, about 20 minutes.
Step 2
• In a small skillet over medium heat, heat the remaining 3 tablespoons of vegetable oil. Add the remaining 1.5 teaspoons of taco seasoning and cook, stirring, until fragrant, about 1 minute. Remove from heat and stir in the jalapeño, brine, and 1/2 teaspoon of salt.
Step 3
• In a large serving bowl, combine the beans, coleslaw mix, cilantro, cheddar, tomatoes, and onion with the dressing. Season with salt to taste. Top with tortilla strips and drizzle with sour cream, if using.

Votes: 1