Black Bean Tacos

on Lettuce Cups with Avocado
A light meal that will satisfy all of your cravings!
699 Reviews
Cals 481 · Prot 17 · Carbs 64 · Fat 20
Quick & Easy
Vegan
Calorie smart
Try Hello Chef Now
20 min
Black Bean Tacos on Lettuce Cups with Avocado
A light meal that will satisfy all of your cravings!
699 Reviews
Cals 481 · Prot 17 · Carbs 64 · Fat 20
Quick & Easy
Vegan
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Tacos
Black beans
240 Grams
Sun dried tomatoes
60 Grams
Shallots
1 Piece
Garlic cloves
2 Piece
Celery
1 Piece
Olive oil
2 Tbsp
Coriander cumin powder
4 Grams
Chilli flakes
2 Grams
Smoked paprika powder
2 Grams
Tomato paste
70 Grams
Water
80 ML
Maple syrup
20 ML
Salt
1 Tsp
Black pepper
0.5 Tsp
To serve
Baby gem lettuce
4 Piece
Avocado
1 Piece
Tomatoes
1 Piece
Lime
1 Piece
Fresh coriander
15 Grams

Allergens

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Rinse beans

1 Rinse beans

Drain the black beans in a colander and rinse with cold water. 
Prep vegetables

2 Prep vegetables

Chop the sun dried tomatoes. Peel and finely chop the shallots and garlic. Finely chop the celery.
Fry filling

3 Fry filling

Heat a pan over a medium-high heat with a drizzle of oil. Fry the shallots with a pinch of salt for 3 min. Add the sun dried tomatoes, garlic, celery, coriander cumin powder, chilli flakes (spicy!), smoked paprika and tomato paste. Fry, stirring, for 2 min.
Finish filling

4 Finish filling

Add the drained black beans, measured water and maple syrup. Simmer for 2-3 min. Season with salt and pepper to taste. Remove the pan from the heat.
Prep toppings

5 Prep toppings

Separate the lettuce leaves. Cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then dice it. Dice the tomatoes. Slice the lime into wedges. Pick the coriander leaves.
Tip! To get your avocados to ripen more quickly, store them in a paper bag with apples or ripe bananas. If they're already ripe before you want to use them, store them in the fridge!
Serve

6 Serve

Load the lettuce leaves with the warm bean mixture. Top with the avocado slices, tomatoes, lime wedges and fresh coriander. Finish with a squeeze of lime juice. Enjoy with fingers or utensils! 
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