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Cheesy Bean Tacos
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Cheesy Bean Tacos

30 minPour 4Nutri-Score C€€
par @thissavoryvegan1 import0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • refried beans (canned, drained)Épicerie425 g
  • taco seasoning (to taste)Épices15 g
  • waterAutres45 ml
  • vegan Mexican cheese (shredded)Produits laitiers200 g
  • corn tortillasBoulangerie8 morceaux
  • oil sprayÉpicerie10 ml
  • vegan mayoÉpicerie120 ml
  • chipotle pepper in adobo (roughly chopped)Épicerie1 morceau
  • lime (juiced, plus more for serving)Fruits et légumes1 morceau
  • yellow onion (diced)Fruits et légumes1 morceau
  • cilantro (bunch, chopped)Fruits et légumes1 morceau
  • salt (to taste)Épices3 g
  • black pepper (to taste)Épices1 g

par portion

Nutrition

383kcal

Glucides
44 g
Protéines
8 g
Lipides
20 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Saladier
  • Spatule

pas à pas

Préparation

  1. Make the chipotle mayo

    • In a bowl, combine the vegan mayo, chopped chipotle pepper in adobo and lime juice.
    • Season with salt and pepper and mix until smooth. Set aside.
    Étape 1

  2. Warm the beans

    • Add the refried beans to a frying pan over medium heat with the taco seasoning and water.
    • Stir and cook until heated through and creamy, adding a splash more water if needed.
    Étape 2

  3. Fill and fold the tortillas

    • Spread a spoonful of beans over half of each corn tortilla and top with shredded vegan cheese.
    • Fold the tortilla over to close.
    Étape 3

  4. Crisp the tacos

    • Lightly spray a hot frying pan with oil and cook the tacos in batches until golden and crisp on both sides, about 3 minutes per side.
    • Keep warm while cooking the rest.
    Étape 4

  5. Serve

    • Top the tacos with the chipotle mayo, diced onion and chopped cilantro.
    • Serve with extra lime wedges.
    Étape 5
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