Black Bean Tacos

on Lettuce with Avocado
Quick & Easy
Vegan
Calorie smart
A light meal that will satisfy all of your cravings!
Cooking time: 20 min
Cals 481 · Prot 17 · Carbs 64 · Fat 20
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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

Instructions

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1 Rinse beans
Drain the black beans in a colander and rinse with cold water. 
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2 Prep vegetables
Chop the sun dried tomatoes. Peel and finely chop the shallots and garlic. Finely chop the celery.
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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.
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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.
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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.
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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.

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