Smashed Bean Baked Tacos
BAKED TACOS. So I've noticed they are a thing and I was inspired by my girlfriend Chelsea, so I made some smashed white bean baked tacos. The smashed white beans are inspired by a dish that my mom used to make my sister. They're mostly smashed, bursting with flavor, beans that are perfect for dipping, taco stuffing, eating on their own and so much more.
Its one of those "just let it to its thing" dishes that doesn't take much other than lots of flavor and time... or should I say thyme.
So here's what you'll need
|1 can great northern or cannellini beans|
|1 can water|
|1/2 medium leak|
|3 cloves garlic|
|1/2 teaspoon cumin|
|salt to taste|
3 tablespoons neutral oil
Heres how to make them:
Heat your oven to 400 degrees. In a pan, add the oil and allow to heat on medium. Once warmed, add the chopped leaks, chopped serrano and smashed garlic (you don't have to dice you can just rough chop). Add the beans once the leaks are translucent. Add the beans, salt, water and cumin and allow it to cook down on low. You want the beans to soften and the flavors to meld. Once the beans have softened, you can start smashing them, keeping some whole, with the back of a spoon.
The beans will lose their moisture and when they're more like a paste, that's when they are done!
In a pan, add a siete tortilla and heat on one side, then flip and add cheese of your choice. Allow the cheese to start to melt. Add some beans and fold. Put your tacos on a baking sheet and in the oven for 7-10 minutes.