Queso and Frijoles Veggie Tacos

Ingredients

• 10 oz Corn Kernels
• 1 Orange Bell Pepper
• 1 Red Onion
• 2 Garlic Cloves
• 3 Cilantro Sprigs
• 15 oz Kidney Beans
• 7 oz Chef’s Heavy Cream
• 4 6” Flour Tortillas
• 1 ½ oz Shredded Chihuahua Cheese
• 2 oz Sour Cream
• Olive Oil
• Salt Pepper
• Rinse corn under warm water if still frozen. Stem,
• seed, and slice orange bell pepper into thin ¼”
• strips. Halve and peel onion. Slice halves into
• thin strips (julienne). Mince garlic. Stem cilantro and

Instructions

1. 1

   Cook Within: Chihuahua is a great melting cheese commonly used in quesadillas. Sprinkle on tacos while vegetables are still hot so it has a chance to melt slightly. Refried beans are like the mashed potatoes of Mexican cuisine. Traditionally made with pinto or black beans, we love the flavor and texture of kidney beans.

2. 2

   Prepare the Ingredients: Rinse corn under warm water if still frozen. Stem, seed, and slice orange bell pepper into thin ¼” strips. Halve and peel onion. Slice halves into thin strips (julienne). Mince garlic. Stem cilantro and mince leaves. Drain and rinse kidney beans

3. 3

   Heat 2 tsp. olive oil in pan used for beans over: medium heat. Add red onion and orange bell pep- per to hot pan. Cook 7-9 minutes, while stirring, or until vegetables are tender. Season with ¼ tsp. salt and a pinch of pepper.

4. 4

   Heat 1 tsp. olive oil in a medium pot over medium: heat. Add half the garlic (reserve remaining for kidney beans) to hot pot and cook 30 seconds, or until fragrant. Add corn and cook 5 minutes, or until slightly browned. Stir in heavy cream, half the chipo- tle seasoning, and cook 3-5 minutes, or until slightly thickened. Taste corn and add remaining chipotle seasoning if more heat is desired. Keep warm until Warm the Tortillas While vegetables are cooking, stack tortillas and wrap in a paper towel. Microwave 30-45 seconds, or until warmed through and pliable. Alternatively, heat tortillas individually in a medium pan over medium heat for 30 seconds on each side.

5. 5

   Make the Beans: medium heat. Add remaining garlic and cook 30 sec- onds, or until fragrant. Add kidney beans and ¼ cup water. Using a fork or potato masher, mash beans until fairly smooth with some chunks left. Season with ½ tsp. salt and a pinch of pepper. Remove from pan and cover with plastic wrap. Wipe pan clean.

6. 6

   Plate the Dish: Divide beans between tortillas, followed by cooked vegetables. Garnish each taco with Chihuahua cheese, sour cream, and cilantro (to taste). recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts twice. Half adds garlicky goodness to corn, and remaining goes in beans. • Chipotle comes from smoke- dried jalapeños and is a key spice in Mexican cuisine that lends earthy spiciness to corn.

7. 7

   Add half, taste, and add more: you’re not alone. Natural chemicals present in cilantro can taste “soapy” to some eaters. Feel free to omit from the recipe before you start–we promise it will be time • Place a colander in the sink

8. 8

   mince leaves. Drain and rinse kidney beans