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Spicy black bean tacos

• Jennifer Joyce

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Serves 4

Easy

Prep: 15 mins

Cook: 10 mins

A star rating of 4.7 out of 5.77 ratingsRate

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These vegetarian bean tacos, lightly spiced with cumin and smoked paprika, are topped with fresh guacamole and a pomegranate salsa.

Egg-free

Nut-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

• 1 tbsp vegetable oil

• 3 garlic cloves

  chopped

• 3 x 400g cans black beans

  drained and rinsed

• 3 tbsp cider vinegar

• 1 ½ tbsp honey

• 1 ½ tbsp smoked paprika

• 1 ½ tbsp ground cumin

For the guacamole

• 1 small garlic clove

• 2 tbsp roughly chopped coriander

• 1 green chilli

  sliced

• 2 avocados

  halved and stoned

• juice 1 lime

For the salsa

• 110g pack pomegranate seeds

• 1 green chilli

  finely diced

• 1small white onion

  finely diced

• small handful fresh coriander

  chopped

To serve

• 8-12 corn or flour tortillas

• chipotle

  or other hot sauce

• soured cream

  or coconut yogurt

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Nutrition: per serving

• kcal640

• fat24g

• saturates5g

• carbs74g

• sugars12g

  low

• fibre18g

  high

• protein21g

• salt2.7g

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Method

• step 1

  In a large frying pan, heat the oil and add the garlic. Fry until golden, then add the beans. Pour in the cider vinegar, honey and spices along with 1 tsp or more of salt, to taste. Cook until warmed through, crushing gently with the back of your wooden spoon, then set aside.

• step 2

  The best way to make the guacamole is with a large stone pestle and mortar, but you can use a medium bowl and a flat-ended rolling pin instead. Crush the garlic, coriander and chilli into a rough paste. Scoop in the avocado with a little salt and crush roughly – you want it chunky, not smooth. Squeeze in the lime juice and set aside.

• step 3

  Mix the salsa ingredients in a small bowl. Heat a griddle pan or steamer and quickly griddle the tortillas or steam a stack of them to warm up. Reheat the bean mixture.

• step 4

  To serve, put 1-2 heaped tbsp of beans on a tortilla. Top with a big spoonful of guacamole and some salsa, hot sauce and a dollop of soured cream or yogurt.

Recipe from Good Food magazine, May 2016

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A star rating of 4.7 out of 5.77 ratings

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