Very good to all! Today I come back with a recipe that I presented to you last week on Instagram (if you don’t follow me on there, I don’t know what you are waiting for) 😉. I bring some vegetarian bean tacos, combined with tomato, avocado, chopped lettuce, sliced pickles and a little aquafaba mayonnaise that I had left over from the stuffed potatoes from last week.
love tacos in all their shapes and colors. The truth is that I love them so much that there are seasons that I usually prepare them at home every few days. They are easy, healthy and cheap.
200 gr of cooked pinto beans
1/2 ripe avocado
4 corn tortillas
A handful of iceberg lettuce
Optional: aquafaba mayonnaise, without egg
200 ml aquafaba (the liquid that contains a pot of 400 gr of cooked chickpeas)
350 / 400 ml of sunflower oil
Two cloves of garlic
3 generous pinches of black salt
Step by step
- In a frying pan over medium heat, greased with a drizzle of olive oil, heat the tortillas on both sides, until you get take on a slightly more rigid and slightly toasted texture. You will see that they are almost ready when they have already bubbled and begin to turn a “brown” tone. They shouldn’t be too hard or they will break.
- When the tortillas are hot and ready, my recommendation is to fold them in half and put them in a cup so they keep their ‘u’ shape while they warm. This way they will stay that way.
- In a bowl, mix the diced tomato, a few sliced pickles, half an avocado also diced, 200g of cooked beans, a handful of diced lettuce, slices and mix well. We booked.
- Optional: prepare the aguafaba mayonnaise. For that:
- In a long pot, place the 200 ml of aquafaba (at room temperature) and add between 350 ml and 400ml of sunflower oil. More oil will make the mayonnaise thicker, less will make it more liquid.
- Now, with the mixer at minimum power, we place it at the bottom and, without lifting it or make movements, we beat until the vegan mayonnaise thickens and begins to turn white. When almost everything is creamy in texture, you can turn it up and down to mix all the ingredients well.
- Now, add the two cloves of garlic and 3 generous pinches of black salt. We grind again, this time going up and down normally.
- We try the mayonnaise and, if we don’t want it with more garlic flavor or more “egg” flavor, we add more garlic or black salt, respectively .
- Now, generously fill the tacos and cover, optionally, with aquafaba mayonnaise. We keep the leftover mayonnaise in the fridge.