Governor-Style Bean Tacos - Bravabod
Recipes

Governor-Style Bean Tacos

Valentina

These epic bean tacos are loaded with sautéed bell peppers, onion, a hint of tomato, avocado, and a creamy sauce to drizzle over the whole thing. Melted cheese lines the bottom of the taco and creates the most delicious quesadilla-taco hybrid. This recipe is a plant-based adaptation of the Governor Tacos from my favorite Mexican food truck in San Diego, Mariscos Mi Gusto Es.

How To MakeDiet Type: Classic

liked this

Freeze For Not recommended

Best by 2-4 days


Shopping List
  • 2 (15 ounce) cans pinto beans, drained and rinsed (~3.5 cups)
  • 8 to 10 tortillas
  • 1 green bell pepper, thinly sliced
  • 1 red onion, thinly sliced (or 1 celery stalk)
  • 1 large avocado, sliced
  • 1 1/4 cups shredded mozzarella cheese
  • 3 tablespoons butter
  • 1 tablespoon tomato paste
  • 2 teaspoons taco seasoning (Note 1)
  • 1 teaspoon Worcestershire sauce
  • Creamy Taco Sauce, to taste (for topping)
  • salt and pepper, to taste

Instructions
  1. Step 1: Prepare the Creamy Taco Sauce and refrigerate until ready to use.
  2. Step 2: Melt the butter in a wide frying over medium-high heat. Add the sliced bell pepper and onion and cook for 3 minutes, or until just softened but still crisp. Add the tomato paste, Worcestershire sauce, salt, and pepper. Stir to combine for 30 seconds.
  3. Step 3: Add the beans and taco seasoning. Stir and cook for another 2 minutes, or until the beans are thoroughly warmed and starting to color on the sides. Transfer the mixture to a bowl.
  4. Step 4: Wipe the frying pan clean and heat the tortillas on both sides over medium heat, about 30 seconds total. Add about 1/4 cup of the shredded cheese down the middle of each tortilla. Cover the pan with a lid for about 30 seconds, or until the cheese begins to melt. Remove the lid and transfer the tortillas to a plate. Top immediately with a generous scoop of the bean mixture. Top each tortilla with 2-3 avocado slices and a generous drizzle of taco sauce.
  5. Serve: Enjoy immediately.

Recipe Notes

Note 1: Make your own taco seasoning by combining 1/2 teaspoon smoked paprika + 1/2 teaspoon garlic powder + 1/2 teaspoon cumin + 1/4 teaspoon dried oregano + 1/4 teaspoon salt + 1/4 teaspoon pepper.

Nutrition

These epic bean tacos are loaded with sautéed bell peppers, onion, a hint of tomato, avocado, and a creamy sauce to drizzle over the whole thing. Melted vegan cheese lines the bottom of the taco and creates the most delicious quesadilla-taco hybrid. This recipe is a plant-based adaptation of the Governor Tacos from my favorite Mexican food truck in San Diego, Mariscos Mi Gusto Es.

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 2-4 days


Shopping List
  • 2 (15 ounce) cans pinto beans, drained and rinsed (~3.5 cups)
  • 8 to 10 tortillas
  • 1 green bell pepper, thinly sliced
  • 1 red onion, thinly sliced (or 1 celery stalk)
  • 1 large avocado, sliced
  • 1 1/4 cups shredded vegan mozzarella-style cheese
  • 3 tablespoons plant-based butter or olive oil
  • 1 tablespoon tomato paste
  • 2 teaspoons taco seasoning (Note 1)
  • 1 teaspoon vegan Worcestershire sauce
  • Creamy Taco Sauce, to taste (for topping)
  • salt and pepper, to taste

Instructions
  1. Step 1: Prepare the Creamy Taco Sauce and refrigerate until ready to use.
  2. Step 2: Melt the butter or oil in a wide frying over medium-high heat. Add the sliced bell pepper and onion and cook for 3 minutes, or until just softened but still crisp. Add the tomato paste, Worcestershire sauce, salt, and pepper. Stir to combine for 30 seconds.
  3. Step 3: Add the beans and taco seasoning. Stir and cook for another 2 minutes, or until the beans are thoroughly warmed and starting to color on the sides. Transfer the mixture to a bowl.
  4. Step 4: Wipe the frying pan clean and heat the tortillas on both sides over medium heat, about 30 seconds total. Add about 1/4 cup of the shredded cheese down the middle of each tortilla. Cover the pan with a lid for about 30 seconds, or until the cheese begins to melt. Remove the lid and transfer the tortillas to a plate. Top immediately with a generous scoop of the bean mixture. Top each tortilla with 2-3 avocado slices and a generous drizzle of taco sauce.
  5. Serve: Enjoy immediately.

Recipe Notes

Note 1: Make your own taco seasoning by combining 1/2 teaspoon smoked paprika + 1/2 teaspoon garlic powder + 1/2 teaspoon cumin + 1/4 teaspoon dried oregano + 1/4 teaspoon salt + 1/4 teaspoon pepper.

Nutrition

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Governor-Style Bean Tacos

PT20M 2 (15 ounce) cans pinto beans, drained and rinsed (~3.5 cups) 8 to 10 tortillas 1 green bell pepper, thinly sliced 1 red onion, thinly sliced (or 1 celery stalk) 1 large avocado, sliced 1 1/4 cups shredded mozzarella cheese 3 tablespoons butter 1 tablespoon tomato paste 2 teaspoons taco seasoning (Note 1) 1 teaspoon Worcestershire sauce Creamy Taco Sauce, to taste (for topping) salt and pepper, to taste Vegan 5 Servings Ingredients:

5 Servings

No Ratings

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