Spicy black bean tacos Click image to enlarge
Course: Main
Dish: Vegetarian
Serves: 12
Nutritional information per serving:
Nutritional value per serving Nutrient Per serving (one mini taco 146g) Energy 662kJ 158kcal Fat 4.7g of which saturates 2.1g Carbohydrate 10.2g of which sugars 4.3g Fibre 2.6g Protein 5.0g Salt 1.08g 5-A-DAY PORTIONS One mini taco counts as 1 of your 5-A-DAY target of fruit and vegetable portions.

 


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Spicy black bean tacos

This month’s guest recipe comes from Fran at ‘franlauren.com’, a food and lifestyle blog.

This recipe for spicy black bean tacos makes enough for 12 and takes around 1 hour to prepare.

For more recipes and reviews, you can visit Fran’s website here. You can also follow Fran on Instagram and Twitter.

Ingredients:
For the black bean filling:
  • 1 tbsp rapeseed oil
  • 1 stick of celery
  • 1 tbsp (when chopped) jarred jalapenos
  • 1 dried chipotle chilli (if you don’t have one, add 1 tsp of hot smoked paprika with the spices)
  • 1 clove garlic
  • 1 small cinnamon stick
  • 1 bay leaf
  • 2 tbsp canned tomato puree
  • 1 tsp sweet paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • Vegetable stock pot or stock cube
  • 1 400g tin of chopped tomatoes
  • 2 tins of black beans, drained & rinsed
  • 4 squares dark chocolate
  • Salt & pepper
To serve:
  • 12 mini tortilla wraps
  • Yogurt
  • Salad
  • Grated cheese
Method:
  1. Soak the chipotle chilli in just enough boiling water to cover it, for 20 mins, then finely chop.
  2. While the chilli is soaking, finely chop the celery, garlic and jalapenos.
  3. Heat a non-stick casserole pan over a medium-high heat and add the oil, celery, garlic, chopped chillies, bay leaf and cinnamon stick.
  4. Fry for a few minutes, until the celery is softened.
  5. Add the tomato puree and spices and mix in well, then add the tinned tomatoes and veg stock pot or cube. Rinse the tomato tin around with a splash of boiled water and pour this in too.
  6. Mix well to break up and dissolve the stock pot.
  7. Add the drained black beans and dark chocolate, then give it a final mix and bring to the boil with the lid on, before turning it down low to simmer for an hour.
  8. After about half an hour, carefully take out the cinnamon stick, and keep the lid off for the remaining half hour.
  9. Check and stir occasionally to make sure it hasn’t dried up.
  10. Taste it, and season with salt and pepper, then serve with the mini tortilla wraps, yogurt, salad, cheese, avocado…whatever your heart desires!
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