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Spicy Black Bean Tacos
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Serves: 4
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Difficulty: Easy
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Prep Time:
15 mins -
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
To serve:
- 8-12 flour tortillas
- Sour cream
- Squeeze of lime
- Guacamole
- Grated cheese
- Chopped lettuce
Method
- 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.
