Black Bean Tacos

Name: Black Bean Tacos on Lettuce Cups with Avocado
Total time: 20 min
Yield: 2, 3 or 4 people
Ingredients: 240 Grams of Black beans; 60 Grams of Sun dried tomatoes; 1 Piece of Shallots; 2 Piece of Garlic cloves; 1 Piece of Celery; 2 Tbsp of Olive oil; 4 Grams of Coriander cumin powder; 2 Grams of Chilli flakes; 2 Grams of Smoked paprika powder; 70 Grams of Tomato paste; 80 ML of Water; 20 ML of Maple syrup; 1 Tsp of Salt; 1 Tsp of Black pepper; 4 Piece of Baby gem lettuce; 1 Piece of Avocado; 1 Piece of Tomatoes; 1 Piece of Lime; 15 Grams of Fresh coriander

on Lettuce Cups with Avocado

A light meal that will satisfy all of your cravings!

228 Reviews

Cals 547 · Prot 25 · Carbs 82 · Fat 21

Vegan

Calorie Smart

Speedy

20 min

Black Bean Tacos on Lettuce Cups with Avocado

A light meal that will satisfy all of your cravings!

228 Reviews

Cals 547 · Prot 25 · Carbs 82 · Fat 21

Vegan

Calorie Smart

Speedy

Ingredients

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.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2286 / 547
Fats (g)	20.9
of which saturated (g)	2.8
Carbohydrates (g)	82
of which sugars (g)	30.6
Fibers (g)	25.7
Proteins (g)	24.5
Salt (g)	1.8

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

1 Prep beans

Drain and rinse the black beans thoroughly.

2 Prep vegetables

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

3 Fry filling

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

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.

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 chop it. Finely chop 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!

6 Serve

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

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