Make Ahead

Peachy Chili Bean Tacos

December  1, 2010
Author Notes

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

  • Serves 12
  • 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
In This Recipe
  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.
Contest Entries

See Reviews

See what other Food52ers are saying.