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Two-Layer Tacos with Pinto Beans and Guacamole

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Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in
Weeknight Vegetarian: Simple, Healthy Meals for Every Night of the Week (Williams-Sonoma)

By Ivy Manning

Published 2015

  • About

I’m crazy for dishes that combine textures. These tacos feature crunchy corn shells filled with zesty pinto beans and crisp vegetables. The crispy tacos are then tucked into soft flour tortillas smeared with spicy guacamole.

Ingredients

  • Fresh cilantro leaves, ¼ cup (¼ oz/7 g)
  • Green onions

Method

  1. To make the guacamole, mound the cilantro, green onion, and serrano chile on a cutting board. Sprinkle 2 pinches of salt over the mound and chop until the mixture is finely minced. Cut open the avocados, remove the pits, and use a large spoon to scoop the flesh into a bowl. Add the cilantro mixture and lime juice and mash with a fork until mostly smooth; set aside.

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