Black Bean Tacos with Creamy Avocado Dip, Pickled Shallots & Fetta
  • Prep time: 25 minutes
  • Calories: 450
We may not be able to travel the world right now but we can have a taste of Mexican street food in our very own homes. Quick, simple and most important, tasty. This veggie meal will be on your table in under 30 minutes and is packed with flavour from zingy lime and creamy avocado to spicy beans and crunchy pickled shallot, finished with a salty pop of fetta cheese.
  • 1 400g Pack of Black Beans
  • 2 Tsp of Chipotle & Smoked Paprika (1-2)
  • 1 of Brown Onion
  • 1 of Avocado
  • 1 of Jalapeno
  • 1 of Lime
  • 2 of Shallot
  • 3 Tbsp of White Vinegar
  • 1 3g Pack of Sugar
  • 1 Small Bunch of Coriander
  • 50 g of Danish Fetta
  • 6 of Flour Tortillas (6in)
  • 1 of Garlic Clove

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!