Spicy Bean Tacos
Share the love
- Serves: 4
- Preparation: 35
- Cooking: 10
- Ready: 45
Packed with veggies and full of flavour, these Spicy Bean Tacos from Knorr make a fun and delicious Meat Free Monday meal!
- 500 ml vegetable stock or equivalent stock pot (e.g. 1 ‘Knorr Veggie Cook’s Essentials Smoked Chilli & Tomato Vegan Stock Pot’)
- 2 tinned black beans, drained and rinsed
- 1 large sweet potato, peeled and cubed
- 1 onion diced
- 1 jalapeño sliced
- 2 garlic cloves, finely diced
- 100 ml water
- 1 tablespoon olive oil
- 250 g plain flour
- 100 ml water
- 3 tablespoons vegetable oil
- avocado diced
- red onion finely diced
- fresh coriander leaves picked
- lime wedges to serve
To make the bean chilli
Heat the olive oil and sweat the onion, garlic and jalapeno until soft.
Add the sweet potato, black beans and water and stir everything through, cooking for a couple of minutes until the sweet potato starts to soften.
Add in the stock (e.g. Knorr Smoked Chilli & Tomato Stock Pot) and stir. Place a lid over the pan and allow the bean chilli to gently simmer for 10 minutes
To make the the taco shells
Combine the flour and water and shape the dough into a ball. Knead for 1 minute and allow to rest for 10 minutes.
Cut the dough into 8 pieces and roll them into 10 cm circles.
Cook the tortillas in a dry pan with 3 tablespoons of oil until lightly brown on each side.
Spoon the spicy bean chilli mix onto the tacos and top with avocado, red onion and fresh coriander. Serve with lime wedges.
Recipe courtesy of Knorr UK