Paneer Chipotle Tacos
#trestellekitchenhack: Left over chipotle chilies? Try this simple ‘crema’ to top your tacos: 1 cup of sour cream or Greek yogurt, 1 chipotle pepper, minced, pinch of paprika , zest and juice from a half of lime, salt to taste. Stir together and refrigerate.Prep Time:
10 minutes Ready In:
30 minutes or less Serves:
1 350g pkg Tre Stelle® Paneer Cheese, roughly cut into 1” cubes 1 tbsp coconut oil or canola oil 1 medium red onion, peeled and cut into ¼” pieces 1 small sweet green, red or yellow pepper, cut into ¼” pieces 1 canned chipotle chiles, finely chopped 1 tbsp ground cumin 1 tbsp chili powder ½ tsp smoked paprika ½ tsp sea salt ½ cup tomato sauce 1 cup water 1-540 mL can black beans, rinsed and drained 8 hard or soft taco shells Garnish with guacamole, avocado slices, pickled jalapenos, salsa or any of your favourite toppings!
In a large skillet, over medium-high heat add coconut oil. Add the onion and peppers; sauté until soft – approximately 5 minutes. Add the chipotle chile, cumin, chili powder, smoked paprika and salt; cook for an additional 5 minutes. Stir in the tomato sauce and water; add Paneer and black beans, cover and simmer on low for 10 minutes. Keep warm until ready to use.