Spicy black bean tacos

Spicy black bean tacos

  • Rating: 5 out of 5.45 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

These vegetarian bean tacos, lightly spiced with cumin and smoked paprika, are topped with fresh guacamole and a pomegranate salsa.

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal640
fat24g
saturates5g
carbs74g
sugars12g
fibre18g
protein21g
salt2.7g
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Ingredients

For the guacamole

For the salsa

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.

Goes well with

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    Overall rating

    Rating: 5 out of 5.45 ratings
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