Vegetarian tacos with black beans, sweetcorn and avocado
Meat-free tacos: black beans simmered with onion, garlic, cumin and smoked paprika and lightly mashed, with sweetcorn, tomato salsa, avocado, lettuce, yoghurt instead of soured cream and a little grated cheese, in wholemeal tortillas. Taco shells or corn tortillas work just as well.
- 25 minTime
- 21 minHands-on
- 4Portions
- ≈ 33 krper portion
- 570kcal per portion
Ingredients for 4 portions
- 2 tspRapeseed oil
- 1Red onion
- 1 cloveGarlic
- 1 tspCumin, ground
- 1 tspSmoked paprika
- 450 gBlack beans, 2 tins, rinsed
- ≈ 1 dlWater
- 150 gSweetcorn, drained
- to tasteSalt
- 3Tomatoes
- 1Coriander, pot
- 1Lime, juiced
- 1Avocado
- ½Lettuce, ideally iceberg
- 2 dlNatural yoghurt
- 3 ½ tbspGrated cheese
- 8Wholemeal tortillas
Method
- Peel and finely chop half the red onion and the garlic. Fry them in the oil in a frying pan for 2 minutes and stir in the cumin and smoked paprika.
- Add the beans, water and sweetcorn and simmer for about 5 minutes.
- Salsa: dice the tomatoes, finely chop the rest of the red onion and chop the coriander. Mix with half the lime juice and a pinch of salt.
- Mash about half the beans with a fork right in the pan and season with salt.
- Halve the avocado, remove the stone and dice it. Squeeze over the rest of the lime juice. Shred the lettuce.
- Warm the tortillas in a dry frying pan, about 20 seconds a side.
- Set out the beans, salsa, avocado, lettuce, yoghurt and cheese and let everyone fill their own tortillas.
The cost is estimated from Swedish grocery prices.
