Spicy Black Bean Tacos Vegetarian Recipe
01 June 2017
This is a quick and easy lunch or dinner vegetarian recipe which works perfectly for a family meal. It has a slight chilli kick without being too overbearing and the recipe is customisable to suit you and your family's taste. This recipe serves 4 people.
- 1 thinly sliced onion
- 1 green pepper sliced and deseeded
- 2 tablespoon of chipotle chilli paste (or another chilli paste)
- 800g canned black beans, drained and rinsed
- 100g of chopped tomatoes
- 8 taco shells
- 150g shredded iceberg lettuce
- 1 sliced avocado
Preheat the oven to 180 degrees / Gas Mark 4
Heat the oil in a frying pan and fry the onion and green pepper for 5 minutes.
Stir in the chilli paste and black beans then cook for 5 minutes. Add the chopped tomatoes and cook for a further 5 minutes before taking the mixture off the heat.
Warm the taco shells in the oven for 5 minutes.
Mix the iceberg lettuce and avocado together in a bowl then place evening in the taco shells. Add the cooked beans, green pepper, onions and tomato mixture on top.