Chipotle Chilli Taco | What Dad Cooked

Ingredients

• Corn tortillas
• For dried beans
• 250g dried pinto beans
• 1 large red onion, two whole garlic cloves, peeled, 2 bay leaves
• For tinned beans
• 2 x 400g tins of pinto beans in water
• Water, chicken or vegetable stock
• For the chilli
• 1 red onion, chopped
• 2 cloves garlic, chopped
• 1 400g tin of pulped tomatoes
• 1 tsp cumin powder
• 1 tbs dried oregano
• 2 bay leaves
• 2 chipotles en adobo
• Optional taco accompaniments – amounts to suit
• Chopped lettuce
• Chopped tomatoes – or pico de gallo (chopped tomatoes, onion, chilli, coriander)
• Sliced avocado
• Grated or crumbled cheese (mild cheddar, Wensleydale, hard mozzarella, feta)
• Crema – Greek yoghurt, sour cream, or crème fraiche or a mix, with a little lime juice and seasoned with salt and pepper.
• Chopped red or green chillies
• Chopped coriander
• Limes
• Chilli sauces of choice…