My favourite part of travelling is trying different food. Often I can more easily remember what I ate whilst travelling over where I spent the night. To tell you the truth there are some things I have tried that I would prefer I forgot. However tacos are certainly one I am glad to remember. That is the power of the kitchen it can transport you to far off climbs. Let these Black Bean Tacos take you away.
These Black Bean Tacos are such a great meal. A mix of textures, temperatures and flavours creates perfect mouthfuls. This is meal to eat with people you are comfortable with, you certainly may get messy. That, in my opinion, is half the fun. It does not weigh you down or feel heavy and is completely vegetarian.
I have not made these tacos too hot and spicy as that is not what I wanted from them. You may of course add more Chipotle Paste if you wish for more. The beans take a mere 15 minutes of work and your meal is served. Speedy, simple and delicious, the kind of cooking you can do when you have no energy or patience. We all have days when spending time at the stove is the last place you want to be. These Black Bean Tacos are the answer to those days.
I love the brightness that lime juice brings to these tacos. Its sharpness cuts through the rich beans and livens up the avocado. The lime juice also stops the salsa from discolouring and turning brown. So it does double duty. I also think the mix of sweetness from the mango and tomatoes plays with the natural fattiness of the avocado making this a very harmonious accompaniment.
Want some other dishes that have come to my kitchen via travels? Then take a look at:
Pretender’s Paella
Chicken Burrito Bowl
Orange Chicken
Loaded Hummus
Sweet Summer Rolls
I’d love to hear what you think of these Black Bean Tacos in the comments below. If you make them don’t forget to leave a rating. Share your pictures with me on social media and use #CUBBintheKitchen to be featured in my stories.
Black Bean Tacos
Ingredients
For the Beans
- 1 Clove Garlic
- 2 tsp Olive Oil
- 1 tsp Cumin
- 1.5 tsp Chipotle Paste
- 1 tin Black Beans
- 100 ml Water
- 1 tsp Brown Sugar
For the Salsa
- 1 Mango
- 1 Avocado
- 6 Cherry Tomatoes
- 1 Lime
To Serve
- 6 Taco Shells
- Bunch Choped Coriander Leaves
- Cheese & Sour Cream Optional
Instructions
- Drain the tin of Black Beans and rinse.Take the garlic and finley chop.Heat the Olive oil in a small saucepan and fry the Garlic until the edges are just turning brown, about 1 minutes.Add the Cumin and Chipotle Paste and stir, cook for 1 minute.Add the Beans, the Water and the Brown Sugar and stir to dissolve.Bring to a bubble and simmer for 10 minutes. You may need a little more water to loosen the beans. During this time make the Salsa.
- Cut the Mango, the Avocado into dice and quarter the Cherry Tomatoes.Place into a bowl and zest the Lime into the bowl.Squeeze in the juice of the Lime and mix.
- Take your Taco Shells and fill with the Beans and Salsa. Top with chopped Coriander enjoy! If you wish you can add sour cream and cheese.
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