Two Layer Tacos with Pinto Beans and Guacamole
Ingredients
- 1/4 cup (1/4 oz./7 g) fresh cilantro leaves
- 2 green onions, white and light green portions, sliced
- 1 serrano chile, sliced
- Sea salt
- 2 ripe avocados
- 1 Tbs. lime juice
- 1 Tbs. extra-virgin olive oil
- 2 tsp. finely chopped garlic
- 2 cans (each 15 oz./425 g) pinto beans, drained and rinsed
- 1 1/2 tsp. Mexican oregano
- 8 flour tortillas (8 inches/20 cm), warmed
- 8 crisp corn taco shells
- 1 cup (4 oz./125 g) shredded pepper jack or cheddar cheese
- 3 cups (3 oz./90 g) shredded romaine lettuce
- 1 large ripe tomato, chopped
- Hot pepper sauce for serving
Instructions
Two-Layer Tacos with Pinto Beans and Guacamole serves 4 original recipe by Williams-Sonoma.
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