Now the enjoyable half: Layering the flavors. Steam or griddle your tortillas till they’re mushy and pliable. Add two or three tablespoons of refried beans, spreading them right into a thick circle towards the middle of every tortilla. Add a big spoonful of chopped greens, a number of pickled chiles, and, when you’d like, some crumbled or shredded cheese, a squeeze of lime and some sprigs of cilantro. For those who’re serving this to a small crowd, let everybody construct their very own — layering on extra of the flavors they like and fewer of those they don’t. That’s a part of the artwork of the taco, too: You possibly can have it any manner you want.
https://www.washingtonpost.com/meals/2021/09/02/zucchini-corn-tacos-beans-recipe/?utm_source=rss&utm_medium=referral&utm_campaign=wp_lifestyle | Grilled zucchini and corn tacos recipe with refried beans and fast pickles