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Vegetarian tacos with beans and tomatillo sauce

Updated on June 21, 2014

Vegetarian tacos with beans and tomatillo sauce

5 stars from 1 rating of Tomatillo tacos

Vegetarian tacos with beans and tomatillo sauce

The most flavorful bean taco you will ever eat!
The most flavorful bean taco you will ever eat! | Source
Gathering the ingredients
Gathering the ingredients | Source
Once you peel the paper-like skin from the outside of the tomatillo it will feel slightly sticky; just rinse that off.
Once you peel the paper-like skin from the outside of the tomatillo it will feel slightly sticky; just rinse that off. | Source
Soak the beans the night before you cook them. You can, of course, buy and use canned beans but I love the variety of choices you can find in dried beans. Also, you can control the sodium (salt) content.
Soak the beans the night before you cook them. You can, of course, buy and use canned beans but I love the variety of choices you can find in dried beans. Also, you can control the sodium (salt) content. | Source
I like to put bay leaves and peppercorns in my slow-cooking beans. These add great flavor and the best way to soak in that flavor is by using in a large teaball to keep these herbs separated from the beans,and you don't have to "fish" them out later!
I like to put bay leaves and peppercorns in my slow-cooking beans. These add great flavor and the best way to soak in that flavor is by using in a large teaball to keep these herbs separated from the beans,and you don't have to "fish" them out later! | Source
When shopping for tomatillos, make sure the papery outside is intact with no bad or moldy spots. It should feel firm like a tomato to a gentle touch.
When shopping for tomatillos, make sure the papery outside is intact with no bad or moldy spots. It should feel firm like a tomato to a gentle touch. | Source
All clean and ready!
All clean and ready! | Source
Just slice each one in half and either paint a bit of olive oil on each side with a pastry brush or,  toss them in a bowl and drizzle them with olive and stir until they are all equally coated in oil.
Just slice each one in half and either paint a bit of olive oil on each side with a pastry brush or, toss them in a bowl and drizzle them with olive and stir until they are all equally coated in oil. | Source
The day I chose this recipe was so nasty outside, I decided to just grill them in the house. But, grilling them outside is just as good if not more delicious.
The day I chose this recipe was so nasty outside, I decided to just grill them in the house. But, grilling them outside is just as good if not more delicious. | Source
Clean your lime
Clean your lime | Source
I like to use as much as the lime as possible when cooking. Zesting the lime really punches up the flavor!
I like to use as much as the lime as possible when cooking. Zesting the lime really punches up the flavor! | Source
All the ingredients are ready for the sauce.
All the ingredients are ready for the sauce. | Source
You are looking for them to be soft and slighty brown. It's no problem if you loose a few seeds.
You are looking for them to be soft and slighty brown. It's no problem if you loose a few seeds. | Source
I love when the ingredients are so fresh!
I love when the ingredients are so fresh! | Source
Give it a few pulses in the food processor.
Give it a few pulses in the food processor. | Source
It's so bright and smells so good.
It's so bright and smells so good. | Source
Just pour the sauce over the beans in a saute pan and gently heat on low for about 5 minutes while you slice up your avocado!
Just pour the sauce over the beans in a saute pan and gently heat on low for about 5 minutes while you slice up your avocado! | Source
I served my soft tacos with brown rice studded with corn.
I served my soft tacos with brown rice studded with corn. | Source

Vegetarian tacos with cranberry beans and cojita cheese

Prep time: 15 min
Cook time: 15 min
Ready in: 30 min
Yields: Makes 8 soft shell tacos

Vegetarina tacos with tomatillo sauce

  • 6 tomatillo's, peeled ,washed and sliced in half
  • 2 teaspoons olive oil
  • 1/2 red onion, small, chopped
  • 2 cloves garlic, peeled and chopped
  • 1 cup fresh cilantro, chopped
  • 1 lime, zested and juiced
  • 1 tablespoon honey
  • 2 cups beans of your choice, canned or fresh cooked
  • 1 or 2 avocado, sliced
  • 8 corn/wheat blend tortillas, If you can't find these, at least find whole wheat
  • 1 cup cojita cheese or feta, The one cup is a suggestion you may use more or less.

Vegetarian tomatillo tacos

  1. Start your grill and heat to about medium. I like to cook my veggies on the grill in either a grill pan or on aluminum foil with wholes poked through. It keeps the grill cleaner and you don't have veggies slipping through the grates on you.
  2. Place your oil covered tomatillos on the grill and cook for about 4 or 5 minutes; check to see if you have a nice browning. If not, give a few more minutes, Then flip and give it a few more minutes so both sides are nicely brown.
  3. Take the tomatillos off the grill and add them to the food processor along with the garlic, onion, cilantro, lime, and honey. Blend until smooth. That should take about 30 seconds.
  4. Add the sauce and beans to a pan and simmer for 5 minutes until everything is warmed through. Meanwhile, either toss your tortillas on the warm grill for a few minutes or heat as directed on the package.
  5. Take a hot tortilla and fill it with your beans and sauce. Then add your avocado and cheese. This meal is vegan if you don't add the cheese and you could make it gluten-free by just using corn tortillas.

Vegetarian tacos with tomatillo sauce and beans.

This recipe is really easy to prepare. It falls into the minimal ingredient list. It has all the elements of a quick, healthy, and super-satisfying dish.

Tomatillos are part of the nightshade family of veggies. They are easily confused with green tomatos. They are in the same family but are of a different genus. They also go by the names of husk tomato, husk cherry, jamberry and Mexican tomato. Tomatillos are low in calories and high in vitamin C, niacin, and fiber.

I served my tacos with brown rice and corn. For beer pairing purposes, I have enjoyed this dish with New Holland Brewery's "Dragon's Milk" and also North Coast's Barrel-aged "Old Rasputin". This beer has always been a cult favorite and I know why. My husband upon first tasting it said, "This might be one of the best beers I have ever tasted!". He's tasted beer all over the world, so, if you get a chance to buy this craft beer, don't pass it up!

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