Fast, flavourful and fun – yes, we’re talking about tacos! These ones include spiced black beans, plus a scattering essential toppings including crunchy lettuce, creamy avocado and grated cheese. Time to start cooking!
Always refer to the product label for the most accurate ingredient and allergen information.
cos lettuce leaves
long red chilli
Mexican Fiesta spice blend(May be present Gluten)
mini flour tortillas(ContainsGluten, SoyMay be present Soy, Milk)
grated Cheddar cheese(ContainsMilk)
Roughly chop the coriander. Slice the lime into wedges. Thinly slice the avocado. Shred the cos lettuce leaves. Thinly slice the long red chilli (if using). 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.
In a medium frying pan, melt the butter with a drizzle of olive oil 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. SPICY! You may find the spice blend hot! Feel free to add less, depending on your taste. 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. 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 (if using). Serve with lime wedges.