Recipe:
Classic Black Bean Tacos
Posted in Mains
Fresh, wholesome, flavourful, with the kid-friendly appeal of building your own tacos at the table, this is a can’t-go-wrong recipe for mealtime with friends or family.
Prep:
20
mins
cook
20
mins
serves
4
Easy Peasy
You will need:
- 2 teaspoons olive oil
- 1 brown onion, diced
- 2 teaspoons mild taco spice mix
- 400g tin crushed tomatoes
- 400g tin black beans, drained and rinsed
- salt flakes and freshly ground black pepper
- ⅓ cup fresh coriander, roughly chopped
- 250g cherry tomatoes, quartered
- 1 long red chilli, deseeded and finely chopped (optional, consider omitting if for kids)
- ½ small red onion, finely diced
- 1 Lebanese cucumber, deseeded and finely diced
- 1 avocado, diced*
- ⅓ cup coriander leaves, finely chopped
- 2 tablespoons lime juice
- Salt flakes and fleshly ground black pepper
- 10 mini soft corn tacos, lightly chargrilled
- Extra sprigs of coriander, for garnish
- ⅓ cup dairy-free sour cream (plain/natural-flavoured coconut yoghurt works great too!)
Directions:
- 1For the Mexican beans, heat olive oil in a medium saucepan over a low heat. Add onion and spice mix, stirring until well coated. Cover and cook for 10 minutes or until onion is tender.
- 2Add tomatoes, beans, salt and pepper, stirring until combined. Increase heat to medium and cook for 10 minutes or until mixture reduces by a third. Add chopped coriander, stirring to combine.
- 3For the salsa, combine all ingredients together in a small bowl, stirring to combine. Set aside until required.
- 4To serve, spoon the black bean filling into the centre of each taco. Top with salsa, a sprig of coriander and a dollop of dairy-free sour cream.
*Variation: * If you want guacamole with your tacos, you can omit the avocado from the salsa, and instead mash it up with extra lime juice, salt, and pepper to make a simple guacamole for taco-dolloping!
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