Photo: Spencer Davis
Seared Pepper Tacos with Pintos and Avocado CremaVegan Seared Pepper Tacos with Pintos and Avocado CremaJeanette’s Healthy Living:Cooking With Elise:What’s Gaby Cooking:And Love It Too:Delicious Lean:Daily*Dishin:Napa Farmhouse 1885:Thursday Night Dinner:Cooking Channel:HGTV Gardens:Sweet Life Bake:Dishin & Dishes:Healthy Eats:FN Dish:
25 ingredients
Makes 6 tacos
openrecipes
Estimated Nutrition (whole recipe, rough)
451
Calories
6g
Protein
37g
Fat
33g
Carbs
Counts 12 of 16 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Coriander | not in our table | 0 |
| Water | not in our table | 0 |
| Safflower | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- For the beans:
- 2 tablespoons olive oil
- 1 onion, diced
- 1 dried hot pepper
- 1 clove garlic
- 1 teaspoon cumin, coriander, chili powder, or a mix (optional)
- about 2 cups cooked pinto or pinto-type beans with their liquid, or one 14-ounce can
- salt as needed
- For the avocado crema:
- 1/2 cup cilantro
- 1 small clove garlic, smashed
- 1/4 teaspoon salt
- 1 avocado, pitted and peeled
- juice of 1 lime
- 3 tablespoons water
- 1 tablespoon olive oil
- pinch cumin
- slightly larger pinch coriander
- For the peppers:
- 2 tablespoons olive or safflower oil
- 3-4 peppers of various colors, trimmed and sliced thin (about 4 1/2 cups or so)
- 2 shallots, thinly sliced
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 1/4 teaspoon coriander
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By biggirlssmallkitchen ·
Recipe sourced from
openrecipes