Family Favourite Veggie Tacos with Creamy Avocado Dip,

Peel and dice one shallot. Peel and mince garlic. Drain and rinse black beans. Fry diced shallot gently in 1Tbsp of oil on medium heat until caramelising, about 5 minutes. Add the chipotle & smoked paprika and garlic and fry for another minute. Add beans and cook for 5-7 minutes. Mash the beans as you cook them or leave them whole if you prefer. Keep warm.

Juice lime. Peel and finely slice the remaining shallot and combine with lime juice and sugar, allow to sit while you prepare the rest of the meal. Crumble Danish fetta. Cut cherry tomatoes in half. Pick coriander leaves and roughly chop (discarding stems).

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

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

Load up each tortilla with beans, a drizzle of avocado dip, a sprinkle of fetta, some cherry tomatoes, coriander and some pickled shallots.

Peel and dice one shallot. Peel and mince garlic. Drain and rinse black beans. Fry diced shallot gently in 1Tbsp of oil on medium heat until caramelising, about 5 minutes. Add the chipotle & smoked paprika and garlic and fry for another minute. Add beans and cook for 5-7 minutes. Mash the beans as you cook them or leave them whole if you prefer. Keep warm.

Juice lime. Peel and finely slice the remaining shallot and combine with lime juice and sugar, allow to sit while you prepare the rest of the meal. Crumble Danish fetta. Cut cherry tomatoes in half. Pick coriander leaves and roughly chop (discarding stems).

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

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

Load up each tortilla with beans, a drizzle of avocado dip, a sprinkle of fetta, some cherry tomatoes, coriander and some pickled shallots.

Peel and dice one shallot. Peel and mince garlic. Drain and rinse black beans. Fry diced shallot gently in 1Tbsp of oil on medium heat until caramelising, about 5 minutes. Add the chipotle & smoked paprika and garlic and fry for another minute. Add beans and cook for 5-7 minutes. Mash the beans as you cook them or leave them whole if you prefer. Keep warm.

Juice lime. Peel and finely slice the remaining shallot and combine with lime juice and sugar, allow to sit while you prepare the rest of the meal. Crumble Danish fetta. Cut cherry tomatoes in half. Pick coriander leaves and roughly chop (discarding stems).

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

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

Load up each tortilla with beans, a drizzle of avocado dip, a sprinkle of fetta, some cherry tomatoes, coriander and some pickled shallots.

Peel and dice one shallot. Peel and mince garlic. Drain and rinse black beans. Fry diced shallot gently in 1Tbsp of oil on medium heat until caramelising, about 5 minutes. Add the chipotle & smoked paprika and garlic and fry for another minute. Add beans and cook for 5-7 minutes. Mash the beans as you cook them or leave them whole if you prefer. Keep warm.

Juice lime. Peel and finely slice the remaining shallot and combine with lime juice and sugar, allow to sit while you prepare the rest of the meal. Crumble Danish fetta. Cut cherry tomatoes in half. Pick coriander leaves and roughly chop (discarding stems).

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

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

Load up each tortilla with beans, a drizzle of avocado dip, a sprinkle of fetta, some cherry tomatoes, coriander and some pickled shallots.

Peel and dice one shallot. Peel and mince garlic. Drain and rinse black beans. Fry diced shallot gently in 1Tbsp of oil on medium heat until caramelising, about 5 minutes. Add the chipotle & smoked paprika and garlic and fry for another minute. Add beans and cook for 5-7 minutes. Mash the beans as you cook them or leave them whole if you prefer. Keep warm.

Juice lime. Peel and finely slice the remaining shallot and combine with lime juice and sugar, allow to sit while you prepare the rest of the meal. Crumble Danish fetta. Cut cherry tomatoes in half. Pick coriander leaves and roughly chop (discarding stems).

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

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

Load up each tortilla with beans, a drizzle of avocado dip, a sprinkle of fetta, some cherry tomatoes, coriander and some pickled shallots.

Peel and dice one shallot. Peel and mince garlic. Drain and rinse black beans. Fry diced shallot gently in 1Tbsp of oil on medium heat until caramelising, about 5 minutes. Add the chipotle & smoked paprika and garlic and fry for another minute. Add beans and cook for 5-7 minutes. Mash the beans as you cook them or leave them whole if you prefer. Keep warm.

Juice lime. Peel and finely slice the remaining shallot and combine with lime juice and sugar, allow to sit while you prepare the rest of the meal. Crumble Danish fetta. Cut cherry tomatoes in half. Pick coriander leaves and roughly chop (discarding stems).

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

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

Load up each tortilla with beans, a drizzle of avocado dip, a sprinkle of fetta, some cherry tomatoes, coriander and some pickled shallots.