Tacos with beans
6 servings
45 minutes
Recipe taken from the magazine "Culinary practical course".
1
Wash the chicken, dry it, cut it, then chop it with a blender or pass it through a meat grinder.
- Chicken fillet: 300 g
2
Peel the onion and chop it finely.
- Onion: 2 heads
3
Heat a little vegetable oil in a pan and fry the onion until transparent (3 minutes).
- Vegetable oil: to taste
- Onion: 2 heads
4
Add the minced meat and cook, stirring, for another 15-20 minutes.
- Chicken fillet: 300 g
5
Peel 2 tomatoes and grate them or blend them into a puree.
- Tomatoes: 3 pieces
6
Drain the liquid from the can of beans.
- Red beans: 1 jar
7
Add beans and tomatoes to the minced meat.
- Red beans: 1 jar
- Tomatoes: 3 pieces
8
Cover with a lid and simmer, stirring, for another 7-10 minutes.
9
Peel the remaining onion and slice it into rings.
- Onion: 2 heads
10
Combine soy sauce, balsamic vinegar, and a pinch of pepper.
- Soy sauce: 1 tablespoon
- Balsamic vinegar: 1 tablespoon
- Ground black pepper: to taste
11
Pour in the onion and marinate for 10 minutes.
- Onion: 2 heads
12
Cut the remaining tomato into cubes, the pepper into strips. Chop the greens. Cut the cucumber into thin strips.
- Tomatoes: 3 pieces
- Sweet pepper: 2 pieces
- Green: to taste
- Cucumbers: 1 piece
13
Spread chili sauce on the tortillas.
- Chili sauce: to taste
14
Layer the minced meat with vegetables, tomato, pepper, pickled onion, grated cheese, and herbs. Secure with toothpicks.
- Chicken fillet: 300 g
- Tomatoes: 3 pieces
- Sweet pepper: 2 pieces
- Onion: 2 heads
- Grated cheese: 100 g
- Green: to taste
15
Bake the tacos in an oven preheated to 200 degrees for 10-15 minutes. The tortilla should harden and become crispy.
16
Remove the toothpicks. Place cucumbers and lettuce leaves in the flatbreads.
- Cucumbers: 1 piece
- Green salad: 6 pieces