Black Bean Tacos

on Lettuce with Avocado

photo
vegan
Share!
vegan
Share!

Instructions

photo

1 Rinse beans

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

photo

2 Prep vegetables

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

photo

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.

photo

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.

photo

5 Prep toppings

Separate the lettuce leaves. Slice the avocado. Dice the tomatoes. Slice the lime into wedges. Chop the coriander.

photo

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! 

Tips for fussy eaters

Prepare a separate batch and keep the spices mild. Serve with rice or regular taco shells.

Pro tip

To get your avocados to ripen more quickly, store them in a paper bag with apples.

A light meal that will satisfy all of your cravings!

Cooking Time: 20 min

Cals 445 · Prot 15 · Carbs 59 · Fat 20

Gluten-Free

Dairy-Free

Ingredients

Number of people

Tacos

Black beans 240 Grams
Sun dried tomatoes 60 Grams
Shallots 1 Piece
Garlic cloves 2 Pieces
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 2 Pieces
Avocado 1 Piece
Tomatoes 1 Piece
Lime 1 Piece
Fresh coriander 15 Grams

A light meal that will satisfy all of your cravings!

Cooking Time: 20 min

Cals 445 · Prot 15 · Carbs 59 · Fat 20

Gluten-Free

Dairy-Free

Instructions

photo

1 Rinse beans

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

photo

2 Prep vegetables

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

photo

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.

photo

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.

photo

5 Prep toppings

Separate the lettuce leaves. Slice the avocado. Dice the tomatoes. Slice the lime into wedges. Chop the coriander.

photo

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! 

Tips for fussy eaters

Prepare a separate batch and keep the spices mild. Serve with rice or regular taco shells.

Pro tip

To get your avocados to ripen more quickly, store them in a paper bag with apples.

Ingredients

Number of people

Tacos

Black beans 240 Grams
Sun dried tomatoes 60 Grams
Shallots 1 Piece
Garlic cloves 2 Pieces
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 2 Pieces
Avocado 1 Piece
Tomatoes 1 Piece
Lime 1 Piece
Fresh coriander 15 Grams
opened box

Making your mouth water?

Hello, flavor! Get all you need to whip up delicious meals right to your door.

Discover Our Boxes

You might also like...