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Black Bean Tacos
Black Bean Tacos
Stuck for midweek meal inspo? Our Black Bean Tacos are the ultimate after school crowd pleaser, deliciously cheesy and packed with masses of hidden veggies too. After you try this, you’ll wish it was Taco Tuesday every day.
Printable version A4 | A5 | Index card
Serves 6
Ingredients
- 2 cans Black beans
- 12 Mini tortillas
- 200g Mushrooms, sliced thinly
- 5 cloves Garlic, minced
- 3 Red onions, diced finely
- 1 cup Cherry tomatoes, finely diced
- ¼ cup Olive oil
- 1 tbsp Paprika
- 1 tbsp Cajun seasoning
- 1 tsp Oregano
- 1 tsp Turmeric
- 2 tsp Cumin
- 2 cans Chopped tomatoes
- .3 cup BBQ sauce
- 2 cups Cheddar cheese
- 3 Avocados, mashed
- 2 Lemons, juiced
Total time required
- Preparation time:
- Cooking time:
Instructions
- Add the diced onions, garlic, portobello mushrooms and oil to a pan and sauté until soft and translucent (5 minutes).
- Add the smoked paprika, Cajun seasoning, oregano, ground cumin, ground turmeric, fresh chopped tomatoes and salt to the pan and sauté for a few more minutes until aromatic.
- Drain the black beans, add to the mixture along with the barbecue sauce. If the mixture is too dry add 1/3 cup water to allow everything to cook thoroughly and caramelise. (5 minutes).
- Fill each mini tortilla with 2 tablespoons of the mixture. Fill the remaining space with cheddar and fold them over.
- Place the tray in the oven and cook until the edges become a crispy golden colour and the cheese has melted. Sprinkle with fresh chopped parsley and serve with guacamole and sour cream.
- To make the guacamole, finely dice 1 red onion and the cherry tomatoes and add this to the forked mashed ripe avocados. Add the juice of 1 lemon along with 1/2 teaspoon of salt and chopped coriander. Enjoy!
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