Spicy Black Bean Tacos

Name: Spicy Black Bean Tacos
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 4
Cuisine: mexican
Ingredients: 1 tbsp vegetable oil; 3 garlic cloves chopped; 3 x 400g cans black beans drained and rinsed; 3 tbsp cider vinegar; 1 1/2 tbsp honey; 1 1/2 tbsp smoked paprika; 1 1/2 tbsp ground cumin; 1 small garlic clove; 2 tbsp roughly chopped coriander; 1 green chilli sliced; 2 avocados halved and stoned; juice 1 lime; 110g pack pomegranate seeds; 1 green chilli finely diced; 1small white onion finely diced; small handful fresh coriander chopped; 8-12 corn or flour tortillas; chipotle or other hot sauce; soured cream or coconut yogurt

4.70 (75)

⏱ 25 mins 🍽 Serves 4 🌶 mexican ✅ Easy 🏷 Main course

These satisfying vegetarian tacos feature black beans cooked with smoked paprika and cumin, creating a lightly spiced filling. They are assembled with a chunky homemade guacamole and a fresh salsa made from pomegranate seeds, chilli, and onion. Served on warmed tortillas with optional hot sauce and a cooling dollop of soured cream, this dish makes a perfect weeknight main course. The recipe yields enough for four people and comes together in just 25 minutes.

Ingredients

1 tbsp vegetable oil
3 garlic cloves chopped
3 x 400g cans black beans drained and rinsed
3 tbsp cider vinegar
1 1/2 tbsp honey
1 1/2 tbsp smoked paprika
1 1/2 tbsp ground cumin
1 small garlic clove
2 tbsp roughly chopped coriander
1 green chilli sliced
2 avocados halved and stoned
juice 1 lime
110g pack pomegranate seeds
1 green chilli finely diced
1small white onion finely diced
small handful fresh coriander chopped
8-12 corn or flour tortillas
chipotle or other hot sauce
soured cream or coconut yogurt

Method

Warm the oil in a large frying pan, then fry the chopped garlic until it turns golden. Stir in the drained black beans, followed by the cider vinegar, honey, smoked paprika, ground cumin, and at least 1 tsp of salt. Heat the mixture through, using a wooden spoon to lightly crush some of the beans, then set it aside.
For the guacamole, use a pestle and mortar or a bowl with a rolling pin. Crush the small garlic clove, roughly chopped coriander, and sliced green chilli into a coarse paste. Add the avocado flesh with a pinch of salt and crush until chunky. Stir through the lime juice and set the guacamole aside.
Combine the pomegranate seeds, finely diced chilli, finely diced onion, and chopped fresh coriander in a small bowl to make the salsa. Warm your tortillas by griddling them in a hot pan or steaming a stack. Gently reheat the bean mixture.
To assemble each taco, place 1-2 heaped tablespoons of the warm beans onto a tortilla. Add a generous spoonful of guacamole, some pomegranate salsa, a dash of hot sauce, and a dollop of soured cream or yogurt.