I have been in the garden plot picking the last of the plums for plum jam and purple climbing French beans. Ah they have been lovely to grow, but upon cooking they turn a dull green.
I made this French Bean, Carrot and Potato filling in order to make some Taco's. I used Wahaca Yellow Corn Tortilla, and finished it off with a generous dollop o soured cream. Folded it over and the smothered it further with some Tomatilla Salsa.
This Purple Green French Bean, Carrot and Potato Tacos were very good to eat. I am sharing this recipe with Soups, Salads and Sammies hosted by Kahakai Kitchen. I hope she will accept this Mexican style sandwich.
Purple Green French Beans, Carrot and Potato Tacos
10 Corn Tortillas
Soured cream or slices of avocado, or even guacamole
Tomato Salsa or Tomatillo Salsa
Ingredients for the filling
200g french beans, topped and tailed and sliced into 1/2 pieces
1 large potato, diced
2 tablespoons Olive oil
1 teaspoon cumin seeds
1/2 teaspoon paprika
1/2 teaspoon chilli flakes
1/2 teaspoon ground turmeric
2 cloves garlic, crushed
1 red chilli, minced
Salt and pepper to taste
2 medium carrots, peeled and grated
1 beef tomato, deseeded and roughly chopped
Coriander for garnish
Heat oil in a wide pan, add the cumin seeds until they pop then stir in the onion and saute until tender. Then stir in the spices and garlic and chilli and cook for a couple of minutes.
Stir in the potato and season to taste
Then stir in the beans and cook slowly over moderate heat for 10 - 15 minutes of until vegetables are tender.
Stir in the grated carrot, cook for a few minutes to warm through and finely the tomatoes and coriander.
Taste and adjust seasoning if necessary and stir well.
Warm the tortillas either in the oven on on a frying pan.
Then top generously with spoonful of the beans and dollop with either a soured cream or slices of avocado or Tomatills sauce.
Bite in without getting it all over your face.
Adapted from The Leith Bible