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Mexican Black Bean Tacos with Sweetcorn Salsa and Avocado

Mexican Black Bean Tacos with Sweetcorn Salsa and Avocado
4.4 58 évaluations
Préparation 15min
Total 30min
4 portions
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Ingrédients

  • 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

Infos nut. par 1 portion

Calories 735 kcal / 3078 kJ
Protides 24 g
Lipides 30 g
Glucides 83 g
Graisses saturées 6 g
Sodium 1781 mg

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Également présenté dans

Plant-based Kitchen 30 Recettes
Royaume-Uni et Irlande

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