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Black Bean Tacos

Prep time: 50 min | Total time: 60 min |

Additional soaking time: 24 hours

Conservation: 3 days |

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Allergens:

Allergen and nutrition information is approximate: always check the labels of the ingredients you use. More

Ingredients

For the salsa:

250 g cherry tomatoes
1/4 yellow onion (small)
1/2 garlic clove
1/2 jalapeño
1 tbsp dried coriander
1/4 tsp salt
1/4 tsp ground cumin
1/2 lime (zest and juice)

For the guacamole:

3 avocado
3 lime

Procedure

Pressure cook the soaked black beans for 20 minutes.

In the meantime, prepare the salsa:

Chop the tomatoes.

Chop 1/4 onion.

Mince 1 garlic clove.

Chop the jalapeño.

Zest and juice one lime.

In a mixer, blend until combined but still chunky the tomatoes, onion, garlic, jalapeño, coriander, salt, lime and cumin.

Once the salsa is ready, prepare the guacamole:

Mash the avocados in a bowl.

Juice the limes and pour the juice onto the avocados.

Prepare the ingredients for the beans:

Finely chop the onion and green pepper.

Mince the garlic.

Once the beans are cooked, heat the olive oil in a skillet over medium-high heat.

Add the finely chopped onion and green pepper.

Sprinkle with salt and pepper, then sauté for about 5 minutes, stirring occasionally.

Add the minced garlic, and cook for another minute.

Stir in the vegetable broth, chili powder, cumin, and smoked paprika.

Add the cooked black beans and bring everything to a gentle boil.

Reduce the heat and let the dish simmer for 5 minutes.

Mash some of the beans directly in the skillet.

Now that all the components are ready, assemble the tacos:

Warm the tortillas in a pan.

Fill the tortillas with the black bean mixture, salsa and guacamole.

Optionally, garnish with fresh cilantro or other sauces

Nutritional Information (per portion)

Calories: 718
Carbohydrates: 94 g
Protein: 27 g
Fat: 31 g
Iron: 8.2 mg
Calcium: 214.5 mg