Smoky Black Bean & Cotija Tacos
with Cherry Tomatoes & Creamy Slaw
1020 cals
20 mins
Description
Ancho-spiced black beans have your back when it comes to easy, flavourful vegetarian tacos. Bathe shredded cabbage in apple cider vinegar and mayo for a creamy-tangy slaw, chop cherry tomatoes and gather grated Cotija, then drop these three amigos onto heated tortillas.
Contains:
Eggs • Milk • Sesame • Sulphites • Wheat
Ingredients
for 2 servings
(Double for 4 portions)
1 Sweet pepper
15ml Minced garlic
140g Cherry tomatoes
150g Shredded cabbage
60ml Mayonnaise
540ml Black beans (canned)
30ml Apple cider vinegar
60g Cotija cheese (contains lipase)
6 Wheat flour tortillas
7g Smoky Ancho spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, smoked paprika)
Nutrition
Total fat | 49g |
Saturated Fat | 9g |
Sodium | 1720mg |
Total carbs | 112g |
Sugar | 11g |
Protein | 34g |
Fibres | 25g |
Recipe Instructions
- Preheat the oven to 450°F.
- Drain and rinse the black beans.
- Halve, core and small-dice the sweet pepper.
- Quarter the tomatoes.
- In a medium pot, heat a drizzle of olive oil on medium-high.
- Add ¾ of the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the sweet pepper and sauté, 2 to 3 min., until beginning to soften.
- Add the black beans, ½ cup water (double for 4 portions) and ¾ of the spices.
- Cook, stirring occasionally, 6 to 8 min., until the liquid has reduced by about ¾.
- Off the heat, mash ½ the black beans; season with S&P.
- Meanwhile, stack and tightly wrap the tortillas in aluminum foil.
- Bake directly on an oven rack, 6 to 8 min., until heated through.
- Meanwhile, in a large bowl, combine the cabbage, mayo, vinegar, remaining garlic, a drizzle of oil and S&P.
- Halloumi: Rinse and pat dry; thinly slice. In a pan, heat a drizzle of oil on medium. Sear, 1 to 2 min. per side, until browned. Use as topping in step 5.
- In a medium bowl, combine the tomatoes, a drizzle of oil, the remaining spices and S&P.
- Divide the tortillas between your plates.
- Top with the filling, slaw and tomatoes.
- Garnish with the cheese. Bon appétit!
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