Tacos with black beans and nutmeat

Serves: 8
Prep: 20
Cook: 15

Try this plant-based twist for your next 'Taco Tuesday'. Made with Vegie Delights Nutmeat, these tacos are a good source of protein and iron too.

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 (150g) red onion, peeled and diced, reserve 1 tablespoon for salsa
  • ¼ bunch fresh coriander, leaves picked, stalks finely chopped
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tsp smokey paprika
  • ¼ tsp chilli flakes
  • 1 tin Vegie Delights™ Nutmeat
  • 1 400g tin black beans, rinsed and drained
  • 1 cob corn, kernels sliced from cob
  • 1 tbs no added salt tomato paste
  • 1 avocado, peeled and finely sliced
  • 12 mini tortillas or tacos
  • Lime wedges to serve

Salsa:

  • 2 tomatoes, diced
  • Reserved red onion
  • Black pepper and chilli flakes to taste

Method

  1. Step 1

    Heat a frypan on medium heat, add olive oil and onion and coriander stalks and cook for 3-4 minutes, stirring frequently.

  2. Step 2

    Add cumin, ground coriander, smokey paprika, chilli,

  3. Step 3

    Cook for 10 minutes.

  4. Step 4

    Whilst taco mix is cooking combine tomatoes and onion in a small bowl, season with black pepper and chilli to taste and mix.

  5. Step 5

    Warm tortillas or taco shells and serve with Nutmeat black bean mix, avocado slices, salsa, lime wedges and coriander leaves.

Featured recipes

Weet-Bix™ with poached nectarines and toasted brazil nuts

Seeded date loaf

Choc-berry baked french toast