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Mexican Black Bean Tacos with Sweetcorn Salsa and Avocado

Mexican Black Bean Tacos with Sweetcorn Salsa and Avocado
4.4 68 ratings
Prep. 15 min
Total 30 min
4 portions
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Ingredients

  • iceberg lettuce cut in pieces
    150 g
  • cherry tomatoes (see tip)
    200 g
  • red chilli halved, deseeded if desired
    1
  • fresh coriander thick stalks discarded, cut in pieces (2 cm)
    15 g
  • tinned sweetcorn drained (1 x 195 g tin)
    160 g
  • lime freshly squeezed juice only (approx. 15 g)
    1
  • olive oil
    25 g
  • fine sea salt
    1 tsp
  • ground black pepper
    2 pinch
  • garlic cloves
    2
  • ground cinnamon
    1 tsp
  • ground cumin
    1 tsp
  • chipotle paste
    2 tsp
  • tinned black beans 1 tin drained and 1 tin with liquid (2 x 400 g tins)
    480 g
  • corn tortillas soft
    8
  • chilli sauce (see tip)
    4 tsp
  • avocados sliced
    2
  • limes cut in wedges
    2
  • fresh coriander leaves
    5 g

Difficulty

easy

Nutrition per 1 portion

Sodium 1781 mg
Protein 24 g
Calories 3078 kJ / 735 kcal
Fat 30 g
Saturated Fat 6 g
Carbohydrates 83 g

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