Vegan recipe

Smoky Black Bean Tacos with Lime Slaw

Name: Smoky Black Bean Tacos with Lime Slaw
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Vegan
Ingredients: 1 tbsp olive oil; 1 small red onion, finely chopped; 2 garlic cloves, finely chopped; 1 tsp ground cumin; 1 tsp smoked paprika; ½ tsp dried oregano; 2 × 400 g tins black beans, drained and rinsed; 100 ml vegetable stock or water; 8 small corn or wheat tortillas; 200 g red cabbage, finely shredded; 1 carrot, coarsely grated; 2 limes, juiced; 2 ripe tomatoes, diced; 1 ripe avocado, diced; A small handful of coriander, roughly chopped; Hot sauce, to serve (optional); Sea salt and freshly ground black pepper

Crunchy, smoky and made for piling high

Soft tortillas are filled with warmly spiced black beans, sharp lime slaw, creamy avocado and quick tomato salsa. Put everything on the table and let everyone assemble a bright, relaxed dinner.

Three smoky black bean tacos with purple cabbage lime slaw, avocado, tomato salsa and coriander

Prep: 20 mins
Cook: 15 mins
Total: 35 mins
Serves: 4
Difficulty: Easy

What you’ll need

Ingredients

1 tbsp olive oil
1 small red onion, finely chopped
2 garlic cloves, finely chopped
1 tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
2 × 400 g tins black beans, drained and rinsed
100 ml vegetable stock or water
8 small corn or wheat tortillas
200 g red cabbage, finely shredded
1 carrot, coarsely grated
2 limes, juiced
2 ripe tomatoes, diced
1 ripe avocado, diced
A small handful of coriander, roughly chopped
Hot sauce, to serve (optional)
Sea salt and freshly ground black pepper

6 clear steps

Method

Warm the oil in a frying pan over a medium heat. Add half the onion and cook for 5 minutes until softened. Add the garlic, cumin, paprika and oregano, then stir for 1 minute.
Add the black beans and stock. Simmer for 6–8 minutes, mashing roughly a few times with the back of a spoon, until thick but still textured. Season to taste.
For the slaw, put the cabbage and carrot in a bowl with the juice of 1 lime and a good pinch of salt. Massage for a minute with clean hands, then set aside.
Mix the tomatoes with the remaining onion, half the coriander, a squeeze of the second lime and a pinch of salt to make a quick salsa.
Warm the tortillas one at a time in a dry frying pan for about 20 seconds on each side, or wrap them in foil and warm in a low oven.
Fill each tortilla with smoky beans, lime slaw, salsa and avocado. Finish with the remaining coriander, extra lime and hot sauce if using.

Make it yours

Useful notes

Tortilla choice

Corn tortillas are often gluten-free, but always check the packet. Wheat tortillas are usually softer and easier to fold.

Stretch the filling

Add a 340 g tin of drained sweetcorn to the beans, or serve with cooked rice on the side.

Prepare ahead

The bean filling and slaw can be made a day ahead and kept covered in the fridge. Reheat the beans thoroughly and cut the avocado just before serving.

Allergen information

Wheat tortillas contain gluten; corn tortillas may be suitable if certified gluten-free. Vegetable stock and hot sauce can contain celery, gluten, mustard or sulphites. Check all labels if cooking for someone with an allergy.

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