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.
This gets 5 stars for the sauce alone! I don’t know if I can ever make tacos without it again.1 Helpful
Hubby liked this one0 Helpful
yum! Really loved the salmon. Just made it a salad with spinach and butter lettuce instead of tacos and added cheese and sliced red onion. Has been great for lunches all week!0 Helpful
Cooked these on a whim, since I had the ingredients. A really great way to use up just-fine salmon. The sauce was great. Served it with rice.0 Helpful
This sauce is to die for. I was eating spoonfuls by itself. Also we went with thin sliced cabbage instead of lettuce to get a nice crunch.0 Helpful
Very tasty and we enjoyed it. It was the first time we had salmon as a taco ingredient. We were pleasantly surprised.0 Helpful
Fantastic and relatively quick to make... The sauce packs a lot of flavor! Super good!0 Helpful