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Tacos with black beans and nutmeat

Serves: 8
Prep: 20
Cook: 15

    Try this plant-based twist for your next 'Taco Tuesday'. Made with Vegie Delights Nutmeat, these tacos are a good source of protein and iron too.


    • 1 tablespoon extra virgin olive oil
    • 1 (150g) red onion, peeled and diced, reserve 1 tablespoon for salsa
    • 1/4 bunch fresh coriander, leaves picked, stalks finely chopped
    • 2 teaspoons ground cumin
    • 1 teaspoon ground coriander
    • 2 teaspoons smokey paprika
    • 1/4 teaspoon chilli flakes
    • 1x tin Vegie Delights Nutmeat
    • 1x 400g tin black beans, rinsed and drained
    • 1 cob corn, kernels sliced from cob
    • 1 tablespoon (20ml) no added salt tomato paste
    • 1 avocado, peeled and finely sliced
    • 12 mini tortillas or tacos
    • Lime wedges to serve
    • 2 (300g) tomatoes, diced
    • 1 tablespoon (20g) red onion, finely diced
    • Black pepper and chilli flakes to taste


    1. Heat a frypan on medium heat, add olive oil and onion and coriander stalks and cook for 3-4 minutes, stirring frequently.
    2. Add cumin, ground coriander, smokey paprika, chilli, Vegie Delights Nutmeat, black beans, corn, tomato paste and 200ml water, and stir well to break up the nut meat.
    3. Cook for 10 minutes.
    4. Whilst taco mix is cooking combine tomatoes and onion in a small bowl, season with black pepper and chilli to taste and mix.
    5. Warm tortillas or taco shells and serve with Nutmeat black bean mix, avocado slices, salsa, lime wedges and coriander leaves.

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