Black Bean Tacos with Creamy Avocado Dip, Pickled Shallots & Fetta

Cook Beans:

Peel and dice onion. Peel and mince garlic. Drain and rinse beans well. Fry onion gently in 1 Tbsp of oil over medium heat until starting to caramelise, about 5 minutes. Add the spice mix and garlic and fry for a further minute. Add beans and cook for 5-7 minutes. Mash the beans with the back of your spoon or a potato masher as you cook them. Keep warm.

Pickle Shallot:

Peel and finely slice the shallot and combine with the vinegar and sugar, allow to sit while you prepare the rest of the meal. Crumble fetta. Pick coriander leaves and roughly chops (discarding stems). Cut lime into wedges.

Prepare Dip:

In a jug or bowl combine the avocado flesh (discarding skin and pit), roughly chop jalapeno and some of the coriander (to taste) and lime juice (to taste) add to avocado. Blend with a stick mixer until smooth and season with salt and pepper to taste.

Warm Tortilla:

Warm the tortillas by heating a frying pan on low heat and warming the tortillas one at a time on either side.

You Plate It:

Load up each tortilla with beans, a drizzle of avocado dip, a sprinkle of fetta, coriander and some pickled shallots. Serve with any remaining lime wedges for added zing!