Dinner · Mexican
Pinto bean and calabacitas tacos
Soft corn tortillas filled with sautéed zucchini, corn and tomato with smoky pinto beans, lime and cilantro.
- Serves
- 3
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Vegan here means no meat, fish, dairy, eggs or honey.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 3 3 tacoss- 1 tbsp olive oil
- 100 g onion, finely chopped
- 300 g zucchini, diced
- 150 g corn kernels
- 200 g tomato, diced
- 15 g jalapeño pepper, seeded and diced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 480 g canned pinto beans, drained
- 270 g corn tortillas
- 15 g fresh cilantro leaves
- 1 lime, cut into wedges
Method
Heat the oil in a large skillet and cook the onion for 3 minutes.
Add the zucchini, corn and jalapeño and cook over medium-high heat for 6 minutes, until browned in places.
Stir in the tomato, cumin, paprika, salt and beans and cook for 4 minutes, until hot.
Warm the tortillas in a dry pan, fill with the vegetables and beans, and top with cilantro. Serve with lime.