From craving to table
Instructions
- 1
Heat the vegetable oil in a skillet over medium heat. Add the diced red onion and sauté for 2-3 minutes until softened.
- 2
Add minced garlic and grated ginger to the skillet and cook for 1 minute until fragrant.
- 3
Stir in the black beans and kidney beans, soy sauce, lime juice, Thai sweet chili sauce, and sriracha. Cook for 4-5 minutes, mashing some beans with a spoon for texture. Remove from heat.
- 4
Warm the tortillas in a dry skillet or microwave until pliable.
- 5
To assemble, spread a generous spoonful of the bean mixture onto each tortilla.
- 6
Top each taco with shredded carrots, sliced red cabbage, fresh cilantro, and chopped peanuts.
- 7
Drizzle with creamy peanut sauce and serve with lime wedges on the side.
- 8
Enjoy immediately while fresh!