We didn’t have corn tortillas so what you see in this picture are some homemade wheat tortillas

Pinto beans al pastor tacos with radish slaw

Finding delicious protein options for meat-free tacos can be a bit of an adventure. I took some of the incredible flavors from last week’s taco recipe and swapped out the mushrooms for some unfussy dinner. We didn’t have corn tortillas so what you see in this picture are some homemade wheat tortillas.

Serves 2



4 dried guajillo chiles

1/4 cup lime juice

1/2 cup water

4 garlic cloves

1/2 onion

1.5 tsp salt

1.75 tsp dired oregano

1/4 tsp ground cinnamon

1.5 tbsp paprika

1/4 ground cumin

2 tsp apple cider vinegar


1 cup dried pinto beans

3 cloves garlic

1/2 onion

2 tsp salt


1/4 cup fresh cilantro

8 corn tortillas

1/2 avocado

3 radishes, julienned



In a medium saucepan, on medium-low heat, toast the guajillo chiles for a few minutes on each side. Once they’re toasted, pour water into the pan until the chiles are submerged. Bring to a boil, and let simmer until they are rehydrated, around 10 minutes.


Once the guajillos have cooked, remove the stems and add them to a blender. Add the lime juice, 1/2 cup of water, garlic, onion half, salt, oregano, cinnamon, paprika, apple cider vinegar, and the ground cumin. Blend until silky smooth.


Place the blender sauce back into the pot and cook on low heat to meld the flavors.


You can always sub in canned and drained creamy beans in a pinch and just skip this step but the reality is that these beans are what dreams are made of. Set the beans to soak in water overnight. The next morning, drain the beans, put into a big bot with about 4” of water over the beans. Place the garlic and onion into the pot and let cook for several hours on low heat until the beans are al dente.


Once the beans are mostly cooked, drain from their liquid and toss the beans into the chile sauce. Let cook for 30 minutes to meld the flavors together. Taste and season with salt as needed. Line a sheet pan with parchment paper and preheat oven to 400°F. Bake beans with their chile sauce for 30 minutes or until firm on the outside.


To assemble, place some of the beans on top of a tortilla, top with some radish, avocado slices, and fresh cilantro.


Small radishesJune

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