Smoky pulled aubergine & black bean tacos in a dish

Smoky pulled aubergine & black bean tacos

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(3 ratings)

Prep: 10 mins Cook: 50 mins

Easy

Serves 4

These summery veggie tacos are filled with a charred, smoky aubergine and black bean ragu, topped with creamy feta and crunchy pink pickled onions. They also contain four of your 5-a-day – bonus!

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal518
  • fat15g
  • saturates5g
  • carbs65g
  • sugars11g
  • fibre20g
  • protein21g
  • salt1.6g
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Ingredients

  • 2 aubergines
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 bay leaf
  • ½ tsp cumin seeds
  • 1 red onion, diced
  • 2 garlic cloves, crushed
  • 1 tbsp tomato purée
  • 400g fresh tomatoes, chopped
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • pinch dried oregano or thyme
    Oregano

    Oregano

    or-ee-gar-no

    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • ½ tsp chilli powder
  • pinch chilli flakes
  • 2 tsp red wine vinegar
  • 2 x 400g cans black beans, 1 drained and rinsed
  • ½ lime, juiced, plus wedges to serve
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 8 small tortillas, warmed
    Tortilla

    Tortilla

    tor-tee-ya

    In Spain, a tortilla is a kind of omelette, with ingredients added - frequently sliced cooked…

  • small bunch coriander, leaves picked
  • 50g feta cheese, crumbled
  • ½ iceberg lettuce, shredded
  • pink pickled onions, to serve (see tip, below)
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

Method

  1. Prick the aubergines all over with a fork, then set over a medium gas flame (or on the coals of a barbecue or under the grill) and cook, turning occasionally with tongs, until blackened and collapsing, about 20-25 mins. Transfer to a plate and leave to cool. Peel the skin from the cooled aubergines or scoop out the flesh using a spoon. Try to remove most of the skin, but don’t worry if a few flecks remain.

  2. Heat the oven to 200C/180C fan/gas 6. Heat the olive oil in a large ovenproof frying pan with the bay leaf and cumin seeds. When they start to sizzle, add the onion and garlic. Fry for about 5 mins until fragrant but not coloured, then stir in the tomato purée and cook it down for a couple of mins. 

  3. Add the tomatoes and dried oregano, and cook for a few mins more until they have collapsed into the sauce. Add the aubergine flesh, chilli powder, chilli flakes and vinegar, and cook, stirring, for 1 min, then tip in the cans of black beans, one drained and one still with its liquid. Squeeze over a little of the lime juice and cook for 5 mins until reduced and bubbling, then transfer to the oven and roast for 15-20 mins until deep, dark and fully reduced.

  4. Season with more lime juice, if you like, and spoon the aubergine mixture into the warm tortillas with the coriander, crumbled feta, lettuce and pink pickled onions to serve

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