Spicy Black Bean Tacos is a modern British recipe for a classic weeknight supper dish of tortillas with a spicy black bean, guacamole, pomegranate seed salsa and chipotle sauce filling. The full recipe is presented here and I hope you enjoy this classic British version of: Spicy Black Bean Tacos.
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These vegetarian bean tacos, lightly spiced with cumin and smoked paprika, are topped with fresh guacamole and a pomegranate salsa.
Ingredients:
1 tbsp vegetable oil
3 garlic cloves, chopped
3 x 400g tins of black beans, drained and rinsed
3 tbsp cider vinegar
1 ½ tbsp honey
1 ½ tbsp smoked paprika
1 ½ tbsp ground cumin
For the guacamole:
1 small garlic clove
2 tbsp coarsely-chopped coriander
1 green chilli, sliced
2 avocados, halved and pitted
juice of 1 lime
For the salsa:
110g pack pomegranate seeds
1 green chilli, finely diced
1 small white onion, finely diced
small handful of fresh coriander, chopped
To serve:
8-12 corn or flour tortillas
Chipotle sauce (or other hot sauce) [see the Chicken Tinga recipe for how to prepare]
soured cream or coconut yoghurt
Method:
Set a large frying pan over medium heat. Once hot add the oil and use to fry the garlic for about 2 minutes, or until starting to turn golden brown. Now add the beans along with the cider vinegar, honey and spices. Taste and season with up to 1 tsp more salt, if needed. Cook until warmed through, crushing gently with the back of your wooden spoon, then set aside.
The best way to make the guacamole is with a large stone pestle and mortar, but you can use a medium bowl and a flat-ended rolling pin instead. Crush the garlic, coriander and chilli into a rough paste. Scoop in the avocado with a little salt and crush roughly — you want it chunky, not smooth. Squeeze in the lime juice and set aside.
Mix the salsa ingredients in a small bowl. Heat a griddle pan or steamer and quickly griddle the tortillas or steam a stack of them to warm up. Re-heat the bean mixture.
To serve, put 1-2 heaped tbsp of beans on a tortilla. Top with a big spoonful of guacamole and some salsa, hot sauce and a dollop of soured cream or yoghurt.
