Black Bean Tacos

Ingredients · per serving

• 60 g Red cabbage
• ½ tsp Dried oregano
• 1 lime Lime
• 3 small Corn tortillas
• ½ avocado Avocado
• 1 clove Garlic
• ¼ tsp Chilli powder
• 1.5 tbsp Olive oil
• 1 tsp Ground cumin
• 150 g Black beans
• small handful Fresh coriander
• to taste Salt
• ½ tsp Smoked paprika
• 40 g Onion

Instructions

1. Drain and rinse the black beans.
2. Heat the olive oil in a frying pan over medium heat. Add the chopped onion, cook 3 min until soft.
3. Add the minced garlic, cumin, smoked paprika, oregano, and chilli powder (if using). Stir 30 seconds.
4. Add the black beans + 2 tbsp water. Cook 3 min, mashing about half the beans with the back of a spoon to make a chunky-creamy texture.
5. Add lime juice (1 tsp) and salt to taste. Off the heat.
6. Make a quick slaw: in a small bowl, toss the shredded red cabbage with a pinch of salt, 1 tsp lime juice, and a drizzle of olive oil. Squeeze with your hands for 30 sec — wilts slightly and softens.
7. Slice the avocado just before serving (it browns quickly).
8. Warm the tortillas: dry pan 20 sec per side.
9. Build the tacos: smear black beans on each warm tortilla, top with red cabbage slaw, sliced avocado, fresh coriander, and a final squeeze of lime.

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