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Espresso Chili Tacos https://www.metro.ca/userfiles/image/recipes/tacos-chili-espresso-barista-11442.jpg PT15M PT45M PT1H00M
In a medium pot, heat the oil on high power and add the onions and garlic. Sauté for a few minutes. Add all the other ingredients to prepare the espresso chili. Stir well and bring to boil. Reduce the heat to medium. Simmer for 40-45 minutes, or until the chili texture is thicker by stirring it few times.When serving the tacos, spread the chili espresso and the desired toppings to taste (feta cheese, cilantro, red onion, fresh lime juice) over each corn tortilla. Enjoy!Source: Barista Micro-roaster
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espresso Chili : 1 tablespoon (15 ml) olive oil 1 large onion minced 2 garlic cloves chopped 1 can (540 ml) black beans rinsed and drained 1 can (796 ml) diced tomatoes 2 tablespoons (30 ml) maple syrup 2 tablespoons (30 ml) freshly squeezed lime juice 2 tablespoons (30 ml) tomato paste 1/2 cup (125 ml) vegetable broth 2 tablespoons (30 ml) Mexican chili seasoning 1 tablespoon (15 ml) ground Espresso coffee from Barista micro-roaster tacos: 6-8 corn tortillas To taste feta cheese crumbled To taste fresh cilantro To taste red onion minced To taste lime wedges
Espresso Chili Tacos

Espresso Chili Tacos

Rate this recipe
5 Votes
6
Collation
0:15
Preparation
0:45
COOKING
1:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • espresso Chili :
  • 1 tablespoon
    (15 ml)
    olive oil
  • 1
    large onion minced
  • 2
    garlic cloves chopped
  • 1 can
    (540 ml)
    black beans rinsed and drained
  • 1 can
    (796 ml)
    diced tomatoes
  • 2 tablespoons
    (30 ml)
    maple syrup
  • 2 tablespoons
    (30 ml)
    freshly squeezed lime juice
  • 2 tablespoons
    (30 ml)
    tomato paste
  • 1/2 cup
    (125 ml)
    vegetable broth
  • 2 tablespoons
    (30 ml)
    Mexican chili seasoning
  • 1 tablespoon
    (15 ml)
    ground Espresso coffee from Barista micro-roaster

  • tacos:
  • 6-8
    corn tortillas
  • To taste
    feta cheese crumbled
  • To taste
    fresh cilantro
  • To taste
    red onion minced
  • To taste
    lime wedges
Imprimer ma sélection

Preparation

In a medium pot, heat the oil on high power and add the onions and garlic. Sauté for a few minutes. Add all the other ingredients to prepare the espresso chili. Stir well and bring to boil. Reduce the heat to medium. Simmer for 40-45 minutes, or until the chili texture is thicker by stirring it few times.

When serving the tacos, spread the chili espresso and the desired toppings to taste (feta cheese, cilantro, red onion, fresh lime juice) over each corn tortilla. Enjoy!

Source: Barista Micro-roaster

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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