Speedy Mexican Fiesta Black Bean Tacos
with Avocado & Coriander Yoghurt
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 sachet
Mexican Fiesta Spice Blend
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1
Avocado
1 packet
Black Beans
1
Long Chilli
1 packet
Coriander
1 packet
Cheddar Cheese
(Contains: Milk;)
Cos Lettuce
1
Lime
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
Cooking Steps
Roughly chop the coriander. Slice the lime into wedges. Thinly slice the avocado. Shred the cos lettuce leaves. Thinly slice the long red chilli. Drain and rinse the black beans.
In a medium bowl, combine the Greek yoghurt with 1/2 the chopped coriander and a squeeze of lime juice. Season with salt and pepper and mix well. Set aside.
Melt the butter with a drizzle of olive oil in a medium frying pan over a high heat. Add the black beans and cook for 2 minutes or until softened.
Reduce the heat to medium and add the Mexican Fiesta spice blend to the beans. Cook for 30 seconds or until fragrant. Add the water to the beans and cook for 2-3 minutes or until the liquid has reduced by 2/3. Remove the pan from the heat and add a dash more water if the beans look dry.
Meanwhile, heat the mini flour tortillas in a sandwich press or microwave on a plate in 10 second bursts until warm.
Bring everything to the table. Assemble the tacos by filling with the cos lettuce, spiced black beans, avocado and grated Cheddar cheese. Finish with a dollop of coriander yoghurt and garnish with the reserved coriander and long red chilli. Squeeze over the juice from the remaining lime wedges.
