Speedy Mexican Fiesta Black Bean Tacos

Speedy Mexican Fiesta Black Bean Tacos

with Avocado & Coriander Yoghurt

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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!

Allergens:MilkGluten
Preparation Time25 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

1 bag

coriander

1 unit

lime

1 unit

avocado

1 bag

cos lettuce leaves

1 unit

long red chilli

1 tin

black beans

1 tub

Greek yoghurt

(ContainsMilkMay be presentGluten, Tree Nuts, Soya)

1 sachet

Mexican Fiesta spice blend

(May be presentGluten)

6 unit

mini flour tortillas

(ContainsGluten)

1 packet

grated Cheddar cheese

(ContainsMilk)

Not included in your delivery

olive oil

40 g

butter

(ContainsMilk)

⅓ cup

water

Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)3840 kJ
Fat54.2 g
of which saturates22.7 g
Carbohydrate81.2 g
of which sugars10 g
Protein30.5 g
Sodium1990 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensils
Chopping board
Knife
Sieve
Medium Bowl
Medium Non-Stick Pan
Instructions
Instructions
1

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.

2

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.

3

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.

4

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.

5

Meanwhile, heat the mini flour tortillas in a sandwich press or microwave on a plate in 10 second bursts until warm.

6

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.