Crispy cheese & guacamole tortillas
When you need a super quick meal for two try these spicy slices that are also wallet friendly
Spicy black bean tacos
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp vegetable oil
- 3 garlic cloveschopped
- 3 x 400g cans black beansdrained 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 chillisliced
- 2 avocadoshalved and stoned
- juice 1 lime
For the salsa
- 110g pack pomegranate seeds
- 1 green chillifinely diced
- 1small white onionfinely diced
- small handful fresh corianderchopped
To serve
- 8-12 corn or flour tortillas
- chipotleor other hot sauce
- soured creamor coconut yogurt
Nutrition: per serving
- kcal640
- fat24g
- saturates5g
- carbs74g
- sugars12g
- fibre18g
- protein21g
- salt2.7g
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.
