Black bean tacos, pineapple salsa, peanut butter slaw.
Some damn tasty food that’s super easy to create and takes all of 15-minutes to make.
Ingredients to feed 4:
8x corn tortillas or wheat & corn tortillas
2 tins of black beans in water
1 bunch of fresh coriander
2 cloves of garlic
, crushed
1/4 of a small red cabbage
1 large carrot
1 small pineapple
1 chilli
1/2 red onion
2 limes
2 sprigs of mint
1 tablespoon of smooth peanut butter
1 teaspoon of honey
1 tablespoon of soy sauce
1 pot of full-fat sour cream (optional)
2 ripe avocados
, peeled & cut into slices
For the spice mix:
1 teaspoon of ground cumin
1 teaspoon of ground coriander
1 teaspoon of paprika
1/2 teaspoon of smoked paprika
sea salt
black pepper
rapeseed oil for cooking
olive oil for drizzling
Method:
To make the pineapple salsa, peel & core the pineapple.
Cut it into “fingers”, weigh out 250g of it, then slice into thick pieces.
Add one finely chopped chilli (take out the seeds if you don’t want the heat), roughly chopped leaves from 2 sprigs of mint, 1/2 finely chopped red onion, a generous drizzle of olive oil and the juice of half a lime.
Season with sea salt and black pepper and stir well to combine.
Set aside.
To make the peanut butter slaw.
Grate 1 carrot.
Finely slice a 1/4 of a small red cabbage.
Combine 1 tablespoon of peanut butter, 1 tablespoon of soy sauce or tamari, 1 teaspoon of honey and the juice of half a lime.
Add enough water (approx 1-2 tablespoons) to make it slightly runny.
Combine the carrot, cabbage and peanut butter sauce by stirring it all together.
To make the black bean filling:
Separate the coriander leaf from the stalk. Chop the stalks finely.
Drain the beans.
Mix the spices together in a small bowl.
Add a splash of oil to a medium frying pan or saucepan and tip in the beans, crushed garlic cloves and coriander stalks.
Cook on a medium heat for a couple of minutes, adding a splash of water if it looks dry.
Tip in the spices and cook for another couple of minutes, adding a small amount of water if it looks dry.
Season well with sea salt and black pepper.
To assemble:
Toast the tortillas in a pan.
Add a tablespoon of sour cream (optional) to each tortilla, followed by a couple of tablespoons of the bean mix, salsa and slaw.
Top with fresh coriander leaves, and a few slices of avocado.