Tacos With Green Beans, Chiles and Tomatillo Salsa

By Martha Rose Shulman

Published July 28, 2013

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
About 30 minutes
Rating
5(76)
Comments
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This filling works in tacos or on its own as a delicious summer salad. This is another summer taco filling that can also stand alone as a delicious salad.

Featured in: Summer Tacos

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Ingredients

Yield:10 tacos

  • 1 pound green beans or a combination of green and yellow beans, trimmed

  • 1 to 2 serrano or jalapeño chiles (to taste), minced

  • ¼ cup finely chopped red or white onion, soaked in cold water to cover for 5 minutes, then drained and rinsed (optional)

  • ½ pound ripe red or yellow tomatoes (or a mix), diced

  • ¼ cup chopped cilantro

  • Salt and freshly ground pepper

  • 3 ounces queso fresco or feta, crumbled

  • 2 hard-boiled eggs, chopped

  • 3 tablespoons freshly squeezed lime juice

  • ¼ cup extra virgin olive oil

  • ¼ cup fresh tomatillo salsa

  • 10 corn tortillas

  • Shredded cabbage for the tacos (optional)

Ingredient Substitution Guide
Nutritional analysis per serving

17 grams carbs; 36 milligrams cholesterol; 162 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 9 grams fat; 4 grams fiber; 307 milligrams sodium; 5 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Steam the green beans or blanch in salted boiling water for 4 minutes. Transfer to a bowl of cold water, then drain and dry on paper towels or a clean kitchen towel. Cut into ¾-inch lengths. Toss with the chiles, onion, tomatoes, cilantro, salt, pepper, cheese, and chopped hard-boiled eggs.

  2. Step 2

    Whisk together the lime juice, olive oil and salsa. Taste and adjust salt and pepper. Toss with the beans.

  3. Step 3

    Heat the tortillas: wrap in a kitchen towel and place in a steamer basket over 1 inch of boiling water. Bring to a boil, cover the pot and steam 1 minute. Turn off the heat and allow to sit for 10 to 15 minutes without uncovering. Top with a spoonful of the bean salad, garnish with a handful of shredded cabbage if desired, fold the tortilla over and serve.

Tip

  • Advanced preparation: Blanched or steamed green beans will keep for 2 or 3 days in the refrigerator, but it's best to blanch or steam them on the day you're serving this. You can make the salad several hours ahead and refrigerate.

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Ratings

5 out of 5
76 user ratings
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Comments

JoYouDog

There are recipes for tomatillo salsa on this site.

Rebecca S.

Nice way use up summer produce. Doesn’t really need to live in a tortilla. I’d add corn next time.

delicious

Made it as a salad. Refreshing. Easy. Only use one Serrano chili if your tomatillo salsa is spicy. I made The NY Times tomatillo salsa recipe with 2 Serrano chilis. Spicy!!

Rebecca S.

Nice way use up summer produce. Doesn’t really need to live in a tortilla. I’d add corn next time.

Ali Litts

This was really good even with flour tortillas. I made the tomatillo salsa, which was very soupy, and that took most of the time but now we have some left for other foods. I think the cabbage would be a nice addition but I didn't have any at that point.

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