Spiced Pinto Bean Tacos with Avocado
and cilantro garlic sauce / coriander lime broccoli
These quick-cooking bean tacos with avocados and crisp lettuce are great for a weeknight. The Cilantro Garlic Sauce drizzled over top really brings the flavor to this simple, fresh meal.
- Cilantro leaves - 1/4 cup, chopped
- Garlic - 2 cloves, chopped
- Oil, olive - 1/4 cup
- Vinegar, red wine - 1 Tbsp
- Lemon juice - 1 Tbsp
- Miso paste, any color - 1 Tbsp (sub soy sauce)
- Salt - 1/2 tsp
- Beans, pinto (14 oz / 397 g) - 2 cans, drained and rinsed
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Paprika - 1/2 tsp
- Cumin - 1/2 tsp
- Chili powder - 1/2 tsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Lettuce, butterhead - 2 oz, torn into large pieces
- Avocados - 1, slices
- Tortillas, taco-sized corn or flour - 12
- Broccoli - 1 lb, florets
- Oil, cooking - 1 Tbsp
- Water - 1 Tbsp
- Coriander, ground - 1 tsp
- Lime juice - 1 tsp
- Make cilantro garlic sauce - (Double if making Wednesday’s meal.) Roughly chop cilantro and garlic. Combine with olive oil, vinegar, lemon juice, miso paste, and salt (portion for sauce). Use an immersion blender to blend until smooth. (Can be done up to 5 days ahead)
- Broccoli - Chop broccoli into florets. (Can be done up to 5 days ahead)
- Beans - Drain and rinse beans. Toss with first portion of cooking oil (for tacos), paprika, cumin, chili powder, salt (for tacos), and pepper.
- Lettuce / Avocados - Prep as directed.
- Heat a wok or skillet with cooking oil (portion for broccoli) over medium-high heat. Saute for 2 minutes to get broccoli started cooking. Add water, cover pan with a lid, and steam until nearly tender, ~4 minutes. Remove cover and add ground coriander and some salt. Continue cooking until water has cooked off and broccoli is tender.
- Remove broccoli from heat and stir in lime juice. Set broccoli aside, covered to keep warm.
- Return pan to stovetop and reduce heat to medium.
- To heated pan, add second portion of cooking oil (for tacos) and then beans. Saute until beans are warmed through, 3 to 4 minutes.
- Warm tortillas according to package directions.
- Assemble tacos with tortillas, lettuce, beans, avocados, and Cilantro Garlic Sauce. Enjoy with broccoli on the side.
quick pickling onion slices in red wine vinegar in the fridge for 30 min while cooking adds some additional zing to this meal0 Helpful
I would put this sauce on every single thing.0 Helpful
Sauce was awesome. Delicious0 Helpful
Yum, the sauce was incredible! Super easy as well. Will put this into rotation0 Helpful
We liked this overall. Sauce is great. I used tilapia (salmon hater in the house) and since it doesn't have as much flavor as salmon it needed something. I used a little adobo seasoning, but next time I'll try some hatch lime seasoning I found.0 Helpful
I was so surprised that I liked this meal. Such great flavors!0 Helpful