Mexican Black Bean Tacos with Sweetcorn Salsa and Avocado

Name: Mexican Black Bean Tacos with Sweetcorn Salsa and Avocado
Prep time: 15 min
Cook time: 30 min
Total time: 30 min
Yield: 4 portions
Ingredients: 150 g iceberg lettuce; 1 red chilli; 200 g cherry tomatoes; 15 g fresh coriander; 160 g tinned sweetcorn; 3 limes; 25 g olive oil; 1 tsp fine sea salt; 2 pinch ground black pepper; 2 garlic cloves; 1 tsp ground cinnamon; 1 tsp ground cumin; 2 tsp chipotle paste; 480 g tinned black beans; 8 corn tortillas; 2 avocados; 4 tsp chilli sauce

4.3 (36 ratings)

Difficulty easy

Preparation time 15min

Total time 30min

Serving size 4 portions

Ingredients

150 g iceberg lettuce, cut in pieces
1 red chilli, halved, deseeded if desired
200 g cherry tomatoes (see tip)
15 g fresh coriander, thick stalks discarded, cut in pieces (2 cm), plus 5 g leaves for serving
160 g tinned sweetcorn, drained (1 x 195 g tin)
3 limes, freshly squeezed juice of 1 (approx. 15 g) and 2 cut in wedges
25 g olive oil
1 tsp fine sea salt
2 pinch ground black pepper
2 garlic cloves
1 tsp ground cinnamon
1 tsp ground cumin
2 tsp chipotle paste
480 g tinned black beans, 1 tin drained and 1 tin with liquid (2 x 400 g tins)
8 corn tortillas, soft
2 avocados, sliced
4 tsp chilli sauce (see tip)

Nutrition: per 1 portion
Calories: 3078 kJ / 735 kcal
Protein: 24 g
Carbohydrates: 83 g
Fat: 30 g
Saturated fat: 6 g
Sodium: 1781 mg