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Black Bean Tacos

Tinned black beans seasoned with cumin and chilli make an incredible taco filling that costs a fraction of meat. Quick, colourful and genuinely fun to eat.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Servings: 4 people
Course: Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 1 tin (400g) black beans, drained
  • 1 tsp cumin
  • 1 tsp chilli powder
  • 1 onion, diced
  • 1 clove garlic, minced
  • 8 soft taco wraps or tortillas
  • 1 tomato, diced
  • 50g grated cheese
  • 1 tbsp vegetable oil
  • hot sauce and sour cream to serve

Method
 

  1. Heat the oil in a pan. Add the onion and cook for 3 minutes until softening.
  2. Add the garlic, cumin and chilli powder. Stir for 30 seconds until fragrant.
  3. Add the drained black beans and 2 tablespoons of water. Cook for 5 minutes, mashing some of the beans with the back of a fork to create a thick mixture.
  4. Warm the tortillas in a dry pan or microwave for 30 seconds.
  5. Spoon the black bean mixture into the tortillas. Top with diced tomato, grated cheese and a drizzle of hot sauce.