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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!)

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Directions

20 mins to prep

20 mins to cook

  1. 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.

  2. 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.

  3. Step 3

    For the salsa, combine all ingredients together in a small bowl, stirring to combine. Set aside until required.

  4. 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

For an extra indulgent crispy taco, partially mash your black beans while they’re in the pan to create a “refried beans” feel, leaving some in tact for texture. Lay cheese shreds down on half a tortilla, then top with filling (bean mix, tomatoes, coriander) then add another layer of cheese and folded the other half of the tortilla over. Sprinkle some cheese shreds in the pan on medium heat, then lay the filled/folded tortilla on top. Pop a lid on the pan to create some steam to help melt the internal cheese, removing from heat when the cheese looks melty.

Hot tip!

* If you want guacamole with your tacos, omit the avocado from the salsa, and instead mash it up with extra lime juice, salt, and pepper to make a simple guac for taco-dolloping! To make it an avocado crema, blitz these ingredients with a little garlic, some coriander leaves, and extra lime juice until smooth.

Recipe: Fiona Roberts Food

Photography: Rainbow Nourishments

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