A little Mexican colour and spice to liven up lunch or dinner. These tacos are really easy to make and are perfect for a light dinner – you can add as many toppings as you like. If you’re looking to cut down on the amount of meat in your diet then black beans are a great option as they are packed with protein to provide you with a really balanced plate. Tinned beans are also a budget-friendly option. This recipe keeps really well (minus the avocado) so make a few extra and you’ll have tomorrow’s lunch ready to go!Ingredients1 tin 400g black beans1 red pepper, cut into small chucks1 tbsp paprika1 tsp cumin1 clove garlic, crushed1 tsp of cocoa1 large tomato, cut in small chunks1 tsp of vegetable oilTo serveGrated cheddar cheeseSmall tin of sweetcorn1 limeAn avocado4 small taco wraps1 small red onionHandful of cherry tomatoesMethod1.) Preheat your oven to 200oc2.) Add your beans, chopped pepper, tomato, garlic, cocoa, paprika and cumin to a small roasting tin, mix in the oil and pop in the oven for 20 mins3.) Fold your tacos in half and lightly toast them in a toaster for 1 min on a low setting until lightly brown on each side (be cautious here as the tacos are thin and can burn very quickly if left too long)4.) To serve it’s much more fun to bowl up all your toppings and your black bean mixture individually and allow people to fill their own tacos at the table. A good squeeze of lime on your avocado will prevent it going brown.
Black Bean Tacos – Breakfast by the sea – Brighton food & photography blog
