Crunchy Black Bean Tacos Recipe 445 Food
SPICY BLACK BEAN TACOS
These vegetarian bean tacos, lightly spiced with cumin and smoked paprika, are topped with fresh guacamole and a pomegranate salsa.
Provided by Jennifer Joyce
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 19
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 640 calories, Fat 24 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 12 grams sugar, Fiber 18 grams fiber, Protein 21 grams protein, Sodium 2.7 milligram of sodium
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