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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 tbsp 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 can Vegie Delights™ Nutmeat
    • 1 400g can black beans, rinsed and drained
    • 1 cob corn, kernels sliced from cob
    • 1 tbsp 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, Vegie Delights Nutmeat, black beans, corn, tomato paste and 200ml water, and stir well to break up the nut meat.

    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.

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