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Black Bean Tacos

Prep time: 40 min
Total time: 40 min
Additional waiting time: 24 hours
Keeps: 3 days
Party favourite

Allergens: Gluten

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

Ingredients

For the salsa:

1 2/3 cups cherry tomatoes
1/4 yellow onion (small)
1/2 garlic clove
1/2 jalapeño
1 tbsp dried cilantro
1/4 tsp salt
1/4 tsp ground cumin
1/2 lime (zest and juice)

For the guacamole:

3 avocados
3 limes (juice only)

8 whole wheat tortillas
2/3 cup fresh cilantro (optional, to garnish)

Procedure

Heat levels like (6/9) refer to our induction stove, where 9 is the highest.

Soak the beans overnight or for 24 hours (skip this step with canned beans).

Prepare the beans:

Pressure-cook the beans for 20 minutes, starting once the cooker reaches pressure (with canned beans: just drain and rinse them).

Finely chop the onion and bell pepper, and press or mince the garlic.

Heat the oil in a skillet over medium heat (6/9). Add the onion and bell pepper, season with salt and pepper, and sauté for about 5 minutes, stirring occasionally.

Add the garlic and cook for 1 minute.

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

Add the cooked beans and bring to a gentle boil.

Reduce the heat and simmer for 5 minutes, mashing some of the beans in the skillet.

Prepare the salsa:

Chop the tomatoes, onion and jalapeño, and press or mince the garlic.

Zest and juice the lime.

Pulse all the salsa ingredients in a food processor until combined but still chunky.

Prepare the guacamole:

Juice the limes.

Mash the avocados in a bowl and stir in the lime juice.

Assemble:

Warm the tortillas in a pan.

Fill them with the beans, salsa and guacamole. Garnish with the fresh cilantro, if using.

Nutrition per portion

Calories: 985
Carbohydrates: 139 g
Protein: 36 g
Fat: 37 g
Iron: 10.5 mg
Calcium: 379.7 mg

Additional notes

With canned beans: no additional soaking time required.