Spicy Black Bean Tacos Recipe With Ingredients | How to make spicy black bean tacos recipe


Mexico City is known as one of the foremost cities on the world in which to eat on the street. The city has one of the most extensive street food cultures.

A taco simply is a folded tortilla with some kind of filling. Mexican street taco fillings vary from one region to another. Most tacos are made with corn tortillas, except in the very north of the country where wheat flour tortillas dominate. The tortillas used in Mexican tacos are soft, although the entire taco can be fried.

Spicy Black Bean Salad and Shrimp Fajita

These vegetarian bean tacos, lightly spiced with cumin and smoked paprika, are topped with fresh guacamole and a pomegranate salsa .


1 tbsp vegetable oil
3 garlic cloves, chopped
1200g cans black beans, drained and rinsed
3 tbsp cider vinegar
1 ½ tbsp honey
1 ½ tbsp smoked paprika
1 ½ tbsp ground cumin

For the guacamole:
1 small garlic clove
2 tbsp roughly chopped coriander
1 green chilli, sliced
2 avocados, halved and stoned
juice 1 lime

For the salsa:
110g pack pomegranate seeds
1 green chilli, finely diced
1 small white onion finely diced
small handful fresh coriander, chopped

To serve:
8-12 corn or flour tortillas
chipotle or other hot sauce
soured cream or coconut yogurt

How to make Spicy Black Tacos Recipe:

In a large frying pan, heat the oil and add the garlic. Fry until golden, then add the beans. Pour in the cider vinegar, honey and spices along with 1 tsp or more of salt, to taste. Cook until warmed through, crushing gently with the back of your wooden spoon, then set aside.
The best way to make the guacamole is with a large stone pestle and mortar, but you can use a medium bowl and a flat-ended rolling pin instead. Crush the garlic, coriander and chilli into a rough paste. Scoop in the avocado with a little salt and crush roughly – you want it chunky, not smooth. Squeeze in the lime juice and set aside.
Mix the salsa ingredients in a small bowl. Heat a griddle pan or steamer and quickly griddle the tortillas or steam a stack of them to warm up. Reheat the bean mixture.
To serve, put 1-2 heaped tbsp of beans on a tortilla. Top with a big spoonful of guacamole and some salsa, hot sauce and a dollop of soured cream or yogurt.

Nutrition: per serving:

kcal 640,  fat24g, saturates 5g, carbs74g,
sugars12g, fibre18g, protein21g, salt2.7g




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