Who doesn’t love Mexican food? I am a huge fan and love experimenting with different flavours, combinations and different styles of Mexican cuisine. I’ve got my Mexican Feast Buddha Bowl recipe, but I also love fajitas, burritos and simple Mexican fried veggies with guac. What could be better?
Smokey spiced vegetables and beans, served with some creamy guacamole, cooling dip and spicy salsa…
Mexican food makes a great meal to serve to guests as it can be easily adaptable and allows for everyone to pick and choose, and to build their own meal. It is also a great way to encourage meat-eaters to enjoy a more plant-based meal as the beans are hearty and filling. With so many other elements to this, you’d be hard pushed to miss any meat at all. If you are a fan of vegan cheese, then feel free to add that to the tacos, too.
I serve mine with my quick and Easy Fluffy Flatbreads, but for a more authentic taco, use a corn or whole-meal based taco shell. The paprika beans are also great stuffed into tortillas, fried as quesadillas, or simply served with a grain and avocado. Let me know what your favourite way to enjoy these Paprika Baked Beans is!
Paprika Baked Bean Tacos
1 white onion, small diced
1 red pepper, small diced
2 cloves garlic, crushed
2 tbsp tomato puree
1 tin chopped tomatoes
1 tin kidney beans, drained
1 tbsp coconut nectar or maple syrup
1 tbsp apple cider vinegar
Salt and pepper
2 x Easy Fluffy Flatbread recipe
Heat 1 tbsp olive oil in a saucepan and fry the onion and red pepper for about 10 minutes, until the onion begins to caramelise.
Add the garlic and paprika and continue to fry for a couple of minutes.
Add the tomato puree, stir well then add in the tinned tomatoes, kidney beans, coconut nectar and apple cider vinegar. Bring to the boil then reduce the heat and simmer for 20 minutes. Stir occasionally and leave the lid ajar to allow the beans sauce to thicken. Season to taste.
Just before the beans are ready, prepare all of your other components: mash some guacamole, prepare a sour cream, warm or cook the flatbread and roughly chop some coriander.
Serve in individual bowls so everyone can make their own tacos.
The paprika baked bean will keep in an airtight container for a few days in the fridge and will freeze well. Why not serve them over some brown rice or some pasta next time?
I would love to hear your feedback if you’ve made my Paprika Baked Bean Tacos by leaving a comment below or sharing a picture on Instagram – I’m @nourishing.amy and use the hashtag #nourishingamy.