Plant-Based
Corn tortillas with a smokey black bean filling, topped with corn salsa and red cabbage. Perfect Friday family dinner or to bring to a party to share!
1. Heat frypan over medium-high heat with 1 tbsp oil. Slice onion and add to pan as you go along with 1 tbsp paprika and 1 tbsp cumin. Cook for 5 minutes until softened and aromatic.
2. Grate in carrot and add drained beans. Stir to combine. Pour in chopped tomatoes and 1/2 cup water. Simmer for 10 minutes until reduced. Season to taste with salt and pepper.
3. Dice tomato and avocado. Remove corn kernels from cob. Toss together with 1/2 tsp vinegar and 1 tbsp olive oil. Season with salt and pepper to taste.
4. Toss cabbage with 1/2 tbsp vinegar and 1 tbsp olive oil.
5. Warm tortillas in a dry frypan according to packet instructions. Keep warm until serving.
6. Assemble tacos at the table with black bean filling and salsa. Serve with side of cabbage.
2. Grate in carrot and add drained beans. Stir to combine. Pour in chopped tomatoes and 1/2 cup water. Simmer for 10 minutes until reduced. Season to taste with salt and pepper.
3. Dice tomato and avocado. Remove corn kernels from cob. Toss together with 1/2 tsp vinegar and 1 tbsp olive oil. Season with salt and pepper to taste.
4. Toss cabbage with 1/2 tbsp vinegar and 1 tbsp olive oil.
5. Warm tortillas in a dry frypan according to packet instructions. Keep warm until serving.
6. Assemble tacos at the table with black bean filling and salsa. Serve with side of cabbage.
Brown Onion 1
Carrot 1
Black Beans 400g
Chopped Tomatoes 400g
Tomato 1
Avocado 1
Corn Cobs 2
Red Cabbage 1/2 Bag (200g) *
Corn Tortillas 15 Pack
* Ingredient Also Used In Another Recipe
From your pantry:
oil (for cooking), olive oil, salt, pepper, smoked paprika, ground cumin, white wine vinegar
Carrot 1
Black Beans 400g
Chopped Tomatoes 400g
Tomato 1
Avocado 1
Corn Cobs 2
Red Cabbage 1/2 Bag (200g) *
Corn Tortillas 15 Pack
* Ingredient Also Used In Another Recipe
From your pantry:
oil (for cooking), olive oil, salt, pepper, smoked paprika, ground cumin, white wine vinegar
