Vegetarian Tinga Tacos with Butter Beans
These tasty vegetarian tinga tacos use creamy large butter beans instead of meat! While nontraditional, Mexican style butter beans are amazing - the creaminess of the beans balances out the smoky spicy tinga sauce perfectly. You will love this quick, easy and unique vegetarian taco recipe.
Ingredients
- 14 oz (400 g) can of butter beans, rinsed and drained
- 1 handful chopped kale, optional
- 8-10 corn tortillas
Tinga Sauce
- 1 red or white onion, diced
- 4 cloves garlic, crushed
- 1.5 tsp dried oregano, ideally Mexican oregano but Italian works too
- 2 tsp dried cumin
- 14 oz (400 g) canned diced tomatoes, use fire roasted if available to you
- 2 tbsp honey
- 3-5 chipotle peppers in adobo sauce, see notes
Toppings
- sliced or pickled red onion, see notes
- crumbly cheese, cotija, feta, etc
- avocado slices
- lime wedges
- chopped cilantro, fresh coriander
Instructions
- Make the tinga sauce first, before you start prepping any of the toppings.Saute the onion and garlic until soft, then add in the spices until fragrant. Add the tomatoes, honey and chipotle peppers (scooping in some of the adobo sauce too) and bring to a simmer. Blend the sauce in a jug blender, then pour half of the sauce back into the pan (the rest can be stored to use another day).1 red or white onion, 4 cloves garlic, 1.5 tsp dried oregano, 2 tsp dried cumin, 14 oz canned diced tomatoes, 2 tbsp honey, 3-5 chipotle peppers in adobo sauce
- Add the butter beans, and let it simmer over a low heat while you prep all of the toppings and warm your tortillas.Once you're ready to eat, stir the kale (if using) until just wilted.14 oz can of butter beans, 1 handful chopped kale
- Serve! Scoop the butter bean tinga over tortillas and add your choice of topping.8-10 corn tortillas
Notes
Nutritional information is for one taco, including feta and avocado for topping.
Chipotles in Adobo Sauce: Use up to 5 of the chipotles depending on how spicy you want this. Note that the sauce will seem much spicier from the pan than it does in the final dish - the butter beans tone down the sauce quite a bit. If you don't have any canned chipotles, you can use a combination of smoked paprika and chipotle paste to build the flavor.
Here is my recommended Quick Pickled Onion recipe.
Serving: 1taco, Calories: 178kcal, Carbohydrates: 30g, Protein: 6g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 3mg, Sodium: 119mg, Potassium: 482mg, Fiber: 7g, Sugar: 7g, Vitamin A: 772IU, Vitamin C: 13mg, Calcium: 91mg, Iron: 2mg