Black Bean Tacos
Ingredients
800g Cooked Black Beans
2 chopped ripe Tomatoes
4 chopped Spring Onions
1/2 cup chopped Coriander
1 crushed Garlic clove
Juice of 1 Lime
1/4 tsp Cumin Powder
1/4 tsp Chilli Flakes or Powder
1/4 tsp Smoked Paprika
Salt and Pepper to taste
1 large Avocado
1 1/2 cups chopped Iceberg Lettuce
Extra Virgin Olive Oil
Habenero Mayonaise
8 Corn Tacos
Instructions
-
If using dried beans, soak 2/3 cup in water overnight, then rinse and boil until tender, approx 40mins. You can also add 2/3 black beans and 2 cups water to your slow cooker and cook until tender, approx 6hrs. Otherwise use 2 cans of precooked beans.
- Heat a pan on low heat, add a drizzle of olive oil, spring onions, garlic, 1 chopped tomato, 1/3 cup coriander, cumin, chilli and paprika.
- Cook until tomatoes are soft. Add beans, juice of 1/2 a lime and season with salt and pepper to taste.
- Cook until fragrant and beans are tender. Prep avocado by chopping, drizzling with olive oil, adding juice of 1/2 lime and a pinch of salt and pepper.
- Serve with hot tacos, chopped lettuce, habanero mayo, the remaining chopped coriander and tomato.
