Black bean and corn tacos
6 Jul 2015
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Background
The basic recipe of these black bean and corn tacos is suitable for kids too, as it's not spicy. If you want it to have a bit of a kick, then add 3-4 tablespoons of spicy salsa and/or a finely sliced green chilli to it just before serving. It's perfect for parties or as part of a Mexican meal.
Ingredients
- 1 red onion
- 1 Tbsp olive oil
- 1 tsp ground cumin
- 1 tin black bean (400g)
- ½ tin sweet corn
- 1 lime, juiced
- 1 avocado
- 50g semi-hard cheese
- 1 handful cilantro (coriander)
- Corn taco shells
Instructions
- Chop the onion and fry in little oil for about 5 minutes until soft.
- Meanwhile, rinse then drain the beans and corn.
- Add the cumin powder to the onion, stir for 1 minute, then add the beans and corn. Heat through.
- Peel the avocado, cut the flesh into small chunks. Roughly chop the coriander.
- Take off the heat the beans and corn, stir in the coriander and avocado chunks. Add the lime juice, then crumble over the cheese. Season with salt and pepper.
- Meanwhile, in a pancake pan warm through the tortilla sheets, then slide them onto a plate.
- Add 2-3 spoonfuls of bean & corn mixture, fold in half and enjoy!
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Categories
- Meal Type: - Everyday - Fast Food - Lunch - Quick & Easy - Snacks - Supper
- Cuisines: - Mexican - Tex-Mex
- Occasions: - Bonfire Night - Fathers Day - Parties - Sports Food
- Ingredients: - Beans - Corn or Maize
- Health and Diet: - Gluten Free - Healthy
- Skill Levels: - Easy
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