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Black Bean & Avocado Tacos
These beautiful vegan black bean tacos with avocado & roasted peppers are incredibly easy to make, and perfect for a lazy weekend lunch or a speedy weeknight supper.
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Ingredients
- 1 tablespoon rapeseed or sunflower oil
- half a red onion
- 1 teaspoon ready-chopped garlic / garlic purée
- 200 g tinned black beans
- 5 cherry tomatoes
- 1 roasted red pepper (from a jar)
- half an avocado
- juice of half a lime
- handful fresh coriander
- 2 tortilla wraps (or 4 small wraps)
Instructions
- Heat the oil in a small frying pan. Peel and slice the onion, and add to the pan, followed by the garlic. Cook for 2 minutes. Drain and rinse the black beans and put them in. Season well with salt and black pepper, and cook for a further 3-4 minutes on a medium heat, stirring occasionally.
- Meanwhile, halve the cherry tomatoes, and slice the pepper into thin strips. Remove the stone from the avocado and cut into 1cm chunks. Combine the tomato, pepper and avocado in a small bowl, and season with salt and black pepper. Squeeze over the lime juice and toss everything to combine.
- Heat a second frying pan, and gently toast the tortillas on each side until just turning brown.
- Roughly chop the coriander leaves and mix them through the tomato and avocado mixture.
- Layer up the toasted tortillas with beans and onions, then the tomato, pepper and avocado mixture, and serve immediately.
Nutrition
Serving: 1servingCalories: -1705kcalCarbohydrates: 102.6gProtein: 27.9gFat: 23.2gSaturated Fat: 3.7gSodium: 456mgPotassium: 2542mgFiber: 24.3gSugar: 14.3gCalcium: 171mgIron: 6mg
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