Black Bean Tacos

Ingredients

• 2 tablespoons extra virgin olive oil, plus extra to drizzle
• 1 medium onion, peeled and finely chopped
• 5 medium garlic cloves, peeled and crushed
• 2 teaspoons ground cumin
• 1 tablespoon sweet smoked paprika
• 2 x 400 g tins of black beans, drained
• 200 g ripe medium tomatoes, chopped
• sea salt and freshly ground black pepper, to taste

To serve

• 8 taco shells or tortillas
• 150 g guacamole
• 150 g salsa, from a jar
• large handful of fresh coriander, leaves only
• 1 teaspoon dried chilli flakes
• lime wedges

Method

Heat the oil in a pan over a medium heat. Add the onion and garlic and cook gently for 8 minutes until softened, taking care not to let them burn.

Add the spices and cook for another 3 minutes until aromatic, then add the black beans, tomatoes and 250 ml of water and bring to the boil. Reduce the heat and simmer for about 20 minutes or until almost all of the water has evaporated. Season with salt and pepper to taste.

Heat the tacos or tortillas. Serve the black beans on top with the guacamole and salsa, then sprinkle with fresh coriander leaves, chilli flakes and lime wedges.