Tacos with black beans and nutmeat
Prep
20 min
Cook
15 min
Serves
8
Skill
Vegetarian
Prep
20 min
Cook
15 min
Serves
8
Skill
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.
Ingredients
- 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 can Vegie Delights Nutmeat
- 1x 400g can 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
Salsa
- 2 (300g) tomatoes, diced
- 1 tablespoon (20g) red onion, finely diced
- Black pepper and chilli flakes to taste
Nutrition per serving
1820 kJ
energy kj
23 g
protein
3 g
saturated fat
9 g
dietary fibre
43 g
carbohydrate
9 g
sugars
853 mg
sodium
Method
- Heat a frypan on medium heat, add olive oil and onion and coriander stalks and cook for 3-4 minutes, stirring frequently.
- 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.
- Cook for 10 minutes.
- Whilst taco mix is cooking combine tomatoes and onion in a small bowl, season with black pepper and chilli to taste and mix.
- Warm tortillas or taco shells and serve with Nutmeat black bean mix, avocado slices, salsa, lime wedges and coriander leaves.
- 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 can Vegie Delights Nutmeat
- 1x 400g can 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
Salsa
- 2 (300g) tomatoes, diced
- 1 tablespoon (20g) red onion, finely diced
- Black pepper and chilli flakes to taste
Nutrition per serving
1820 kJ
energy kj
23 g
protein
3 g
saturated fat
9 g
dietary fibre
43 g
carbohydrate
9 g
sugars
853 mg
sodium
- Heat a frypan on medium heat, add olive oil and onion and coriander stalks and cook for 3-4 minutes, stirring frequently.
- 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.
- Cook for 10 minutes.
- Whilst taco mix is cooking combine tomatoes and onion in a small bowl, season with black pepper and chilli to taste and mix.
- Warm tortillas or taco shells and serve with Nutmeat black bean mix, avocado slices, salsa, lime wedges and coriander leaves.