Loaded Vegetarian Picadillo Tacos
Loaded vegetarian picadillo tacos made with a bean-based picadillo with all the spice and flavor of the original meaty version.
Yield: 4-6 servings
For the vegetarian picadillo
  • 1 lb dried cranberry beans or pinto beans, soaked overnight and cooked according to package directions
  • ¾ cup of cooking liquid reserved
  • 2 tbsp olive oil
  • ½ tsp cumin seeds
  • ¼ onion, diced
  • 1 garlic clove, grated
  • ¼ jalapeno, seeded and minced
  • 1 russet potato, peeled and cut into ¼-inch dice
  • 2 tsp tomato paste
  • ¾ tsp kosher salt
  • 1 tsp smoked paprika
  • 1 tsp ancho chili powder
  • ¼ cup chopped scallions
  • ¼ cup chopped fresh cilantro
For the tacos
  • 8-12 tortillas, heated through
  • To garnish: shredded lettuce, grated cheddar cheese, avocado
For the picadillo
  1. Prepare the beans as directed.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the cumin seeds and cook for 30 seconds, or until fragrant. Add in the onion and garlic. Saute until fragrant, about 1 minute. Add in the jalapeno and cook for 3-4 minutes, or until the onion is tender.
  3. Add in the potatoes, beans, tomato paste and reserved cooking liquid. Stir to combine. Season to taste with salt. Bring to a simmer and cook until the potatoes are tender, about 10 minutes.
  4. Stir in the smoked paprika and chili powder. Add in the scallions and cilantro, then remove from the heat.
For the tacos
  1. Spoon the picadillo into warm tacos shells. Add toppings as desired.
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2021/02/loaded-vegetarian-picadillo-tacos.html