Mexican Black Bean Tacos with Sweetcorn Salsa and Avocado

Mexican Black Bean Tacos with Sweetcorn Salsa and Avocado

4.4 71 ratings

Prep. 15 min

Total 30 min

4 portions

Ingredients

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

Difficulty

easy

Nutrition per 1 portion

Sodium 1781 mg

Protein 24 g

Calories 3078 kJ / 735 kcal

Fat 30 g

Saturated Fat 6 g

Carbohydrates 83 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Plant-based Kitchen 30 Recipes
UK and Ireland

Simply Tex-Mex 12 Recipes
UK and Ireland

You might also like...

Show all

Tomato and Bacon Spaghetti

35 phút

Spiced Potato Salad with Herb Yoghurt, Watercress and Peas

45 phút

Lafun (Amala)

10 phút

Fusilli with Pesto, Green Beans and Potato - Pasta alla genovese

45 phút

Big Mac Style Wraps

40 phút

Moussaka Wraps

50 phút

Coconut Bao with Prawns

1h 40 phút

Menu: Spaghetti with Hazelnut Sauce and Ham Wraps with Vegetables

1h

Austrian Baked Rice Casserole with Apples

1h 45 phút

Lentil and Pancetta Stew

1h

Pissaladière

1h 30 phút

Maple-glazed Carrots

45 phút

Show all