Crispy Bean and Ricotta Tacos with Creamy Avocado-Cilantro Sauce
Crispy Bean and Ricotta Tacos with Creamy Avocado-Cilantro Sauce
ingredients
1 cup mashed potatoes, Verde Valle
2 cup cauliflower, chopped.
90 gr cream cheese.
1 teaspoon garlic, chopped
1/4 teaspoon salt.
1/2 teaspoon pepper.
2 tablespoons butter.
1 cup Verde Valle Black Beans
3 cups water
2 garlic cloves
¼ onion
1 cup ricotta cheese (or Mexican requesón if available)
8 corn tortillas
Salt and pepper to taste
1 ripe avocado
½ cup sour cream
1 bunch fresh cilantro
1 garlic clove
Fresh lime juice (to taste)
Sliced red onion
Shredded romaine lettuce
Chopped cilantro
PREPARATION
- In a large pot, combine water, garlic, onion, and black beans. Simmer for 2 hours or until beans are soft.
- Mash the cooked beans and mix with ricotta. Season with salt and pepper to taste.
- Warm the tortillas to make them pliable. Add bean-ricotta filling, roll them tightly, and secure with a toothpick.
- Place in an air fryer at 180°C (355°F) for 15 minutes or until crispy.
- Blend the avocado, sour cream, cilantro, garlic, lime juice, and salt until smooth and creamy.
- Serve the tacos warm topped with the creamy avocado-cilantro sauce. Garnish with sliced red onion, shredded lettuce, and chopped cilantro.
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