Spicy black bean tacos
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 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
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.
