Pennsylvania Dutch Bean and Cheese Tacos

Ingredients

In this adaptation, we take the traditional Mexican tacos and infuse them with the flavors and ingredients of Pennsylvania Dutch cuisine. Instead of using traditional Mexican spices, we incorporate smoky flavors and spices commonly found in Pennsylvania Dutch cooking. Additionally, we add tangy pickled vegetables as a side dish, which is a staple in Pennsylvania Dutch cuisine. These adaptations give the dish a unique twist while still maintaining the essence of the original tacos. We alse have the original recipe for Tacos de frijoles con queso, so you can check it out.

• 8 soft tortillas 8 soft tortillas
• 2 cups (400g) cooked and mashed pinto beans 2 cups (400g) cooked and mashed pinto beans
• 1 cup (120g) shredded cheddar cheese 1 cup (120g) shredded cheddar cheese
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder 1/2 teaspoon onion powder
• Salt and pepper to taste Salt and pepper to taste
• 1 cup (240ml) homemade salsa (see preparation steps) 1 cup (240ml) homemade salsa (see preparation steps)
• Pickled vegetables, for serving Pickled vegetables, for serving

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 12g (Saturated Fat: 6g)
• Carbohydrates: 40g (Sugars: 2g)
• Protein: 12g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a mixing bowl, combine the mashed pinto beans, smoked paprika, ground cumin, garlic powder, onion powder, salt, and pepper. Mix well.
3. 3.
   Warm the tortillas in the oven for a few minutes until soft and pliable.
4. 4.
   Spread a generous amount of the bean mixture onto each tortilla.
5. 5.
   Sprinkle shredded cheddar cheese over the bean mixture.
6. 6.
   Roll up the tortillas tightly and place them seam-side down on a baking sheet.
7. 7.
   Bake the tacos in the preheated oven for 10-12 minutes, or until the cheese is melted and the tortillas are slightly crispy.
8. 8.
   While the tacos are baking, prepare the homemade salsa by combining diced tomatoes, onions, jalapenos, cilantro, lime juice, salt, and pepper in a bowl. Mix well.
9. 9.
   Serve the Bean and Cheese Tacos with a dollop of homemade salsa and a side of pickled vegetables.

Treat your ingredients with care...

• Tortillas — Warm them in the oven to make them soft and pliable before filling.
• Homemade salsa — Adjust the spiciness by adding more or fewer jalapenos according to your taste preference.
• Pickled vegetables — Feel free to use a variety of vegetables such as cucumbers, carrots, and onions for a colorful and tangy side dish.

Tips & Tricks

• For added crunch, you can lightly toast the tortillas on a dry skillet before filling them.
• Customize the filling by adding sautéed onions, bell peppers, or corn.
• Experiment with different types of cheese such as Monterey Jack or pepper jack for a spicy kick.
• Serve the tacos with a side of sour cream or guacamole for extra creaminess.
• If you prefer a spicier salsa, add a dash of hot sauce or a pinch of cayenne pepper.

Serving advice

Serve the Pennsylvania Dutch Bean and Cheese Tacos hot, garnished with fresh cilantro leaves and a squeeze of lime juice. Accompany them with a side of pickled vegetables and a bowl of homemade salsa for dipping.

Presentation advice

Arrange the Bean and Cheese Tacos on a platter, placing them seam-side down to showcase the melted cheese. Drizzle some salsa over the top and garnish with a sprig of cilantro for an appetizing presentation.