Black Bean Tacos

When creative lady and Mama, Patti Andrews, gave us this recipe for black bean tacos, she said:

“I’ve been waiting for the kids to get sick of this meal but it is always devoured, silence befalling the table. A quiet interrupted only by the occasional jalapeño eating competition. Cue squeals, watering eyes and calls for a glass of milk.”

Sounds good to us!

Bonus, this recipe is gluten free and vegetarian. 

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Black Bean Tacos Ingredients

Feeds a family of four, or three adults.

• 2 garlic cloves, diced
• 1 tbsp extra-virgin olive oil
• 1 carrot, grated
• 1 red capsicum, diced
• 1 zucchini, grated
• 1 tsp of each ground cumin, ground coriander, smoked paprika
• 2 tins of tomatoes, diced
• 2 tins of black beans, drained
• 20 soft gluten-free tortillas

To serve:

• 2 cobs of corn, grilled
• 2 avocados, diced
• 1 lime, quartered
• jalapeños
• 1/4 cabbage, thinly sliced
• 1/2 cup plain yoghurt
• cheese, grated

Method:

1.  Over a medium heat, sauté garlic, carrot, capsicum and zucchini, along with the spices, in olive oil, until soft. This will take 10-15 minutes.
2.  Add tomatoes and black beans, and simmer for 30 minutes with the lid on.
3.  Remove the lid and continue to simmer until it reaches a nice, chunky consistency. This will take a further 20-30 minutes.
4.  Warm your tortillas in a sandwich press or in a dry frying pan for 12 seconds. Wrap in a tea towel to keep warm.
5.  Serve with avocado, grilled corn, cabbage, plain yoghurt, grated cheese and jalapeños.

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Black Bean Tacos recipe and photos by Patti Andrews for Lunch Lady Magazine Issue 29.