Two-Layer Tacos with Pinto Beans and Guacamole

Name: Two-Layer Tacos with Pinto Beans and Guacamole
Yield: Makes 4 servings
Cuisine: Mexican
Ingredients: Mexican oregano, 1½ teaspoons; Pinto beans, 2 cans (15 oz/425 g), drained and rinsed; Garlic, 2 teaspoons finely chopped; Extra-virgin olive oil, 1 tablespoon; Lime juice, 1 tablespoon; Ripe avocados, 2; Sea salt; Serrano chile, 1, sliced; Hot-pepper sauce; Large ripe tomato, 1, chopped; Romaine lettuce, 3 cups (3 oz/90 g) shredded; Pepper jack or Cheddar cheese, 1 cup (4 oz/125 g) shredded; Crisp corn taco shells, 8; Flour tortillas (8 inches/20 cm), 8, warmed; Fresh cilantro leaves, ¼ cup (¼ oz/7 g); Green onions, 2, sliced

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

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

Americas
Mexico
Starter
Dinner
Central America
Vegetarian
Summer

Method

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.