Mexican-inspired
Black bean tacos
Warm tortillas, spiced beans and crunchy fresh toppings.
- Preparation
- 15 min
- Cooking
- 10 min
- servings
- 2
Ingredients
- 6 small corn tortillas
- 240 g drained cooked black beans
- 1 tomato
Ingredients
2 servings
- 6 small corn tortillas
- 240 g drained cooked black beans
- 1 tomato
- 100 g red cabbage
- 1 avocado
- 1 lime
- 1 tsp cumin
- 1 tsp oil
- ¼ tsp salt
Let’s cook
- Shred cabbage, dice tomato and slice avocado. Squeeze half the lime juice over the avocado.
- Rinse beans. Heat with oil, cumin, salt and 50 ml water for 8 minutes. Mash some of the beans lightly.
- Warm tortillas in a dry pan for 20 seconds on each side and keep in a clean tea towel.
- Fill with beans, cabbage, tomato and avocado. Finish with the remaining lime juice.
Times are approximate: adjust cooking to your equipment and check ingredient labels for allergens.