Recipe Classic Black Bean Tacos
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Fresh, wholesome, flavourful, with the kid-friendly appeal of building your own tacos at the table, this is a can’t-go-wrong recipe for mealtime with friends or family.
You will need
Serves 4
Mexican beans
- 2 teaspoons olive oil
- 1 brown onion, diced
- 2 teaspoons mild taco spice mix
- 400g tin crushed tomatoes
- 400g tin black beans, drained and rinsed
- salt flakes and freshly ground black pepper
- 1/3 cup fresh coriander, roughly chopped
Fresh salsa
- 250g cherry tomatoes, quartered
- 1 long red chilli, deseeded and finely chopped (optional, consider omitting if for kids)
- 1/2 small red onion, finely diced
- 1 Lebanese cucumber, deseeded and finely diced
- 1 avocado, diced*
- 1/3 cup coriander leaves, finely chopped
- 2 tablespoons lime juice
- Salt flakes and fleshly ground black pepper
To serve
- 10 mini soft corn tacos, lightly chargrilled
- Extra sprigs of coriander, for garnish
- 1/3 cup dairy-free sour cream (plain/natural-flavoured coconut yoghurt works great too!)
Recipe: Fiona Roberts Food
Photography: Rainbow Nourishments
Directions
-
Step 1
For the Mexican beans, heat olive oil in a medium saucepan over a low heat. Add onion and spice mix, stirring until well coated. Cover and cook for 10 minutes or until onion is tender.
-
Step 2
Add tomatoes, beans, salt and pepper, stirring until combined. Increase heat to medium and cook for 10 minutes or until mixture reduces by a third. Add chopped coriander, stirring to combine.
-
Step 3
For the salsa, combine all ingredients together in a small bowl, stirring to combine. Set aside until required.
-
Step 4
To serve, spoon the black bean filling into the centre of each taco. Top with salsa, a sprig of coriander and a dollop of dairy-free sour cream.
Variation
* If you want guacamole with your tacos, you can omit the avocado from the salsa, and instead mash it up with extra lime juice, salt, and pepper to make a simple guacamole for taco-dolloping!
Recipe: Fiona Roberts Food
Photography: Rainbow Nourishments
More entertaining recipes
Directions
20 mins to prep
20 mins to cook
-
Step 1
For the Mexican beans, heat olive oil in a medium saucepan over a low heat. Add onion and spice mix, stirring until well coated. Cover and cook for 10 minutes or until onion is tender.
-
Step 2
Add tomatoes, beans, salt and pepper, stirring until combined. Increase heat to medium and cook for 10 minutes or until mixture reduces by a third. Add chopped coriander, stirring to combine.
-
Step 3
For the salsa, combine all ingredients together in a small bowl, stirring to combine. Set aside until required.
-
Step 4
To serve, spoon the black bean filling into the centre of each taco. Top with salsa, a sprig of coriander and a dollop of dairy-free sour cream.
Variation
* If you want guacamole with your tacos, you can omit the avocado from the salsa, and instead mash it up with extra lime juice, salt, and pepper to make a simple guacamole for taco-dolloping!
You will need
Serves 4
Mexican beans
- 2 teaspoons olive oil
- 1 brown onion, diced
- 2 teaspoons mild taco spice mix
- 400g tin crushed tomatoes
- 400g tin black beans, drained and rinsed
- salt flakes and freshly ground black pepper
- 1/3 cup fresh coriander, roughly chopped
Fresh salsa
- 250g cherry tomatoes, quartered
- 1 long red chilli, deseeded and finely chopped (optional, consider omitting if for kids)
- 1/2 small red onion, finely diced
- 1 Lebanese cucumber, deseeded and finely diced
- 1 avocado, diced*
- 1/3 cup coriander leaves, finely chopped
- 2 tablespoons lime juice
- Salt flakes and fleshly ground black pepper
To serve
- 10 mini soft corn tacos, lightly chargrilled
- Extra sprigs of coriander, for garnish
- 1/3 cup dairy-free sour cream (plain/natural-flavoured coconut yoghurt works great too!)