Make Ahead

Peachy Chili Bean Tacos

by:
December  1, 2010
0
0 Ratings
Peachy Chili Bean Tacos
  • Serves 12
Author Notes

This recipe combines sweet with savory to yield an unexpected flavor explosion. —Danica

What You'll Need
Ingredients
  • 2-15 ounces cans Pinto beans
  • 2 peaches, sliced into 6 wedges each
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 2 teaspoons Mexican oregano
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 1 sprig epazote
  • 2 cups water
  • coconut oil
  • sea salt
  • freshly-cracked black pepper
  • 1 bunch maitake mushroom
  • 12 corn tortillas
  • 12 sprigs cilantro
  • 3 ears of corn
Directions
  1. Grill the peach wedges. maitake mushrooms and ears of corn in a grill pan until they have grill marks on all sides. Set aside in a separate bowls.
  2. Sauté the onion in a drizzle of coconut oil until softened. Add the garlic and tomato paste and cook for a couple of minutes. Add the chili powder, paprika, cayenne, oregano and cumin. Add the beans, water and epazote. Cut the grilled peaches into a large dice and add them, and their grilling juices that collected in the bowl to the beans. Bring to a slow simmer and cook until the liquid has reduced and the beans have a nice thick consistency. Season with salt and pepper.
  3. Serve on warmed corn tortillas with a slice of the grilled corn, a few pieces of grilled maitake and a sprig of cilantro.
Tags:
Contest Entries

See what other Food52ers are saying.

Popular on Food52

1 Review

Jenny
Jenny September 29, 2014
These were ahhhhhmazing! I found the recipe on a mission to use up some dried pinto beans I have in my cupboard, and it being early fall/peach season it seemed like a perfect fit. After cooking the dried beans and sauting the onion/garlic/sauces, the peachy bean mix took about 20 minutes on medium high heat to get saucy (detail missing from the recipe). I added spices to taste and skipped the maitake mushrooms. The mix is so good served on corn tortillas with cilantro, but we also garnished with homemade guacamole, sour cream, fresh shopped jalapenos, lettuce and margaritas on the side. A fantastic recipe for entertaining thats easy enough for a solo weeknight dinner!