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Tacos with black beans and nutmeat

Serves: 8
Prep: 20
Cook: 15

    Try this plant-based twist for your next 'Taco Tuesday'. Made with , these tacos are a good source of protein and iron too.

    Ingredients

    • 1 tablespoon extra virgin olive oil
    • 1 (150g) red onion, peeled and diced, reserve 1 tablespoon for salsa
    • 1/4 bunch fresh coriander, leaves picked, stalks finely chopped
    • 2 teaspoons ground cumin
    • 1 teaspoon ground coriander
    • 2 teaspoons smokey paprika
    • 1/4 teaspoon chilli flakes
    • 1x can Vegie Delights Nutmeat
    • 1x 400g can black beans, rinsed and drained
    • 1 cob corn, kernels sliced from cob
    • 1 tablespoon (20ml) no added salt tomato paste
    • 1 avocado, peeled and finely sliced
    • 12 mini tortillas or tacos
    • Lime wedges to serve
    Salsa
    • 2 (300g) tomatoes, diced
    • 1 tablespoon (20g) red onion, finely diced
    • Black pepper and chilli flakes to taste

    Method

    1. Step 1

      Heat a frypan on medium heat, add olive oil and onion and coriander stalks and cook for 3-4 minutes, stirring frequently.

    2. Step 2

      Add cumin, ground coriander, smokey paprika, chilli, Vegie Delights Nutmeat, black beans, corn, tomato paste and 200ml water, and stir well to break up the nut meat.

    3. Step 3

      Cook for 10 minutes.

    4. Step 4

      Whilst taco mix is cooking combine tomatoes and onion in a small bowl, season with black pepper and chilli to taste and mix.

    5. Step 5

      Warm tortillas or taco shells and serve with Nutmeat black bean mix, avocado slices, salsa, lime wedges and coriander leaves.

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