Ref: 276
Heading: Mains
Cuisine: Mexican
Food Type: Vegetarian
No of Portions: 4
Change no of portions required to :
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Ingredients & Prep
800 g
mexican black beans tinned drained weight & rinsed
3 Garlic cloves chopped
3 tbsp
Cider vinegar
1 tbsp
Chipotle paste
2 tbsp
Honey
2 tbsp
Smoked paprika
2 tsp
Ground cumin
8 Corn tortillas
1 tbsp
Vegetable oil
1 tsp
Salt
Guacamole
2 Avocado ripe
1 Garlic cloves finely grated
2 tbsp
Fresh coriander chopped
1/2 Banana shallot finely chopped
1 tbsp
Lime juice
1 Green chilli finely sliced
2 pinch
Salt
Salsa
110 g
Pomegranate seeds
1 Green chilli, finely diced
1 Fresh tomato chopped finely
1 Banana shallot finely chopped
2 tbsp
Fresh coriander chopped
2 pinch
Salt
Garnish
to taste
Soured cream
4 Pickled jalapeno chilli pepper
1 Lime quartered
Method
Step 1
Make the salsa by mixing all ingredients in a bowl, cover with cling film, set aside in the fridge.
Step 2
Make guacamole, remove skin & stone, scoop out flesh & put in a bowl, mash avocado with a fork, add chilli, shallot, chopped coriander, garlic, lime juice & salt, mix well, lay a sheet of cling film on the surface (it will go brown), set aside in the fridge.
Step 3
In a frying pan, on a med heat veg oil & add the garlic, fry off until light brown, then add the beans, cider vinegar, honey, paprika, chipotle paste, cumin & salt, fry until hot & sizzling, then crushing gently with the back of your wooden spoon of potato masher, then set aside & keep warm.
Step 4
Heat to med/hot a dry frying pan, with tongs dry fry tortillas, until just starting to colour turn over for 10 sec, remove from the pan, add a portion of black bean mixture & fold in half straightaway, repeat until all are done.
Step 5
Plate 2 tacos per plate, place guacamole & salsa in separate serving bowls to share.
Suggestion & Tips
Mexican rice & salad would be nice. If you use cashew yogurt instead of sour cream it would be suitable for vegans.