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Mexican Black Bean Tacos with Sweetcorn Salsa and Avocado

Mexican Black Bean Tacos with Sweetcorn Salsa and Avocado
4.4 69 avaliações
Preparação 15min
Total 30min
4 portions
Registe-se gratuitamente

Ingredientes

  • iceberg lettuce cut in pieces
    150 g
  • cherry tomatoes (see tip)
    200 g
  • red chilli halved, deseeded if desired
    1
  • fresh coriander thick stalks discarded, cut in pieces (2 cm)
    15 g
  • tinned sweetcorn drained (1 x 195 g tin)
    160 g
  • lime freshly squeezed juice only (approx. 15 g)
    1
  • olive oil
    25 g
  • fine sea salt
    1 tsp
  • ground black pepper
    2 pinch
  • garlic cloves
    2
  • ground cinnamon
    1 tsp
  • ground cumin
    1 tsp
  • chipotle paste
    2 tsp
  • tinned black beans 1 tin drained and 1 tin with liquid (2 x 400 g tins)
    480 g
  • corn tortillas soft
    8
  • chilli sauce (see tip)
    4 tsp
  • avocados sliced
    2
  • limes cut in wedges
    2
  • fresh coriander leaves
    5 g

Dificuldade

fácil

Nutrição por 1 portion

Sódio 1781 mg
Proteína 24 g
Energia 3078 kJ / 735 kcal
Gordura 30 g
Gordura saturada 6 g
Hidratos de carbono 83 g

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Também apresentado em

Plant-based Kitchen 30 Receitas
Reino Unido e Irlanda
Simply Tex-Mex 12 Receitas
Reino Unido e Irlanda

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