Black Bean Tacos with corn salsa

30 Min
pretty easy
4 People
Rating starstarstarstarstar
Corn tortillas with a smokey black bean filling, topped with corn salsa and red cabbage. Perfect Friday family dinner or to bring to a party to share!
1. Heat frypan over medium-high heat with 1 tbsp oil. Slice onion and add to pan as you go along with 1 tbsp paprika and 1 tbsp cumin. Cook for 5 minutes until softened and aromatic.

2. Grate in carrot and add drained beans. Stir to combine. Pour in chopped tomatoes and 1/2 cup water. Simmer for 10 minutes until reduced. Season to taste with salt and pepper.

3. Dice tomato and avocado. Remove corn kernels from cob. Toss together with 1/2 tsp vinegar and 1 tbsp olive oil. Season with salt and pepper to taste.

4. Toss cabbage with 1/2 tbsp vinegar and 1 tbsp olive oil.

5. Warm tortillas in a dry frypan according to packet instructions. Keep warm until serving.

6. Assemble tacos at the table with black bean filling and salsa. Serve with side of cabbage.
Brown Onion 1
Carrot 1
Black Beans 400g
Chopped Tomatoes 400g
Tomato 1
Avocado 1
Corn Cobs 2
Red Cabbage 1/2 Bag (200g) *
Corn Tortillas 15 Pack

* Ingredient Also Used In Another Recipe

From your pantry:
oil (for cooking), olive oil, salt, pepper, smoked paprika, ground cumin, white wine vinegar