Cook Time: 10 mins
Our black bean taco recipe has all the flavours of Mexico in a flavoursome tortilla wrap, and goes well with spicy sweet potato wedges for an extra kick. The recipe easily translates for vegans, by removing the sour cream , cheese (and honey) and remember to check the tortilla packet!
What you'll need
2-3 Garlic Cloves, chopped
3 x 400g cans of black beans- drained (you could use kidney beans if black beans weren’t available)
1 ½ tbsp honey
1 ½ tbsp smoked paprika
3 tbsp cider vinegar
1 ½ tbsp ground cumin
For the salsa:
A pack of cherry tomatoes chopped in quarters
1 small red onion finely diced
Small handful of fresh coriander
8-12 flour tortillas
Squeeze of lime
- In a large frying pan, heat your oil and your chopped garlic. Fry off until golden and add your beans. Lightly stir and then add your honey, spices and a pinch of salt until well mixed together. Cook until warmed through and gently crush with the back of your spoon and leave to one side.
- Mix your salsa ingredients together and place in a bowl. Once done so, heat your tortillas in a dry griddle pan or place in the microwave for around 10 seconds. Reheat the bean mixture if needed.
- To serve, put a heaped table spoon of the bean mixture on your tortilla and top with your desired toppings! Enjoy!
Serving suggestion: Why not add some jalapenos for a spicy kick and sweet potato wedges as a side.