I really love Mexican flavours, creaminess from avocado, heat from chilli and sourness, which here comes from pickled red onions. But even smaller wraps and tortillas in the supermarket come in packs of about 8. They freeze well if you need to, and I also find a quesadilla is quite the lunchtime treat. But often for me taco Tuesday turns into more tacos Wednesday, and I’ll want something a little different the next day. This can easily be paired with this other taco recipe or this one.
Ingredients
Serves 1
1/2 tin black beans
garlic
cumin
chilli flakes
medium avocado
1/2 red onion
1 lime
2 tortillas
Instructions
- For the ‘quick’ pickled red onions, slice the red onion thinly and squeeze over half the lime (or add 2 tsp of any wine or cider vinegar). You want to leave for at least an hour, preferably 4 hours or leaving overnight works great.
- Chop the garlic and start to fry over a medium heat, add the beans and spices. Cook until the mixture thickens, frequently stirring and breaking up the beans with a wooden spoon as you do so. Add a splash of water if it gets too thick.
- Meanwhile, mash the avocado with a fork and add the other 1/2 of the lime, and season with salt and a few chilli flakes if you like.
- Warm the tortillas the add the fried beans, top with avocado and the pickled red onions.
Suggestions for leftovers
You could use the rest of the black bean mixture to make Nachos.
