Lager-infused pinto beans are topped with buttery guacamole, pickled red onions and fresh cilantro for vegan tacos worth writing home about.
Light lager adds flavour to the pinto beans in these tasty tacos. Get creative with the ingredients: Use serrano or jalapeno peppers instead of the green chili, or add grated sharp cheddar cheese (or a plant-based substitute) for extra richness. A mandoline is the ideal tool for thinly slicing the red onions.
1 small green chili, minced (remove seeds and ribs for less heat)
2 tbsp (30 mL) tomato paste
1 1/2 tsp (7.5 mL) ground cumin
1 1/2 tsp (7.5 mL) chili powder
1/4 tsp (1 mL) dried oregano
Pinch cayenne pepper
1 cup (250 mL) vegetable broth
3/4 cup (180 mL) light lager
2 540 mL cans pinto beans, drained and rinsed
4 small (or 2 to 3 large) ripe but firm avocados (about 360 g), pitted and peeled
12 small fresh flour tortillas
Cilantro leaves and hot sauce
Combine red onion, 1 1/2 tbsp (22.5 mL) lime juice and 1/4 tsp (1 mL) salt in a small bowl. Using hands, toss together. Set aside.
Heat oil in a medium saucepan over medium heat. Add diced onion and cook, stirring occasionally, until soft and slightly golden around edges, 3 to 5 minutes. Add garlic and green chili; cook for 1 minute. Add tomato paste and cook for about 2 minutes. Add cumin, chili powder, oregano and cayenne; cook, stirring constantly to ensure spices don’t stick to bottom of pan and burn, until fragrant, about 30 seconds.
Pour in broth, lager, beans and 1/2 tsp (2.5 mL) of the remaining salt. Increase heat to high and bring to a boil; boil, stirring occasionally, for 5 minutes. Reduce heat to medium-low and simmer until most of the liquid evaporates, 20 to 25 minutes.
Meanwhile, combine avocado, and remaining 1 tbsp (15 mL) lime juice and 1/4 tsp (1 mL) salt in a medium bowl. Using a fork, gently mash avocado until smooth but chunky. Stir guacamole a few more times, then taste and add more salt or lime juice as necessary.
Warm tortillas according to package directions, then serve tacos family style. Each taco should have approximately 1/4 cup (60 mL) beans, 2 tbsp (30 mL) guacamole, a sprinkling of pickled onions and a few fresh cilantro leaves. Serve with your favourite hot sauce.