Mexican Black Bean Tacos with Sweetcorn Salsa and Avocado

Mexican Black Bean Tacos with Sweetcorn Salsa and Avocado

4.4 72 évaluations

Prép. 15min

Total 30min

4 portions

Ingrédients

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

Niveau

facile

Infos nut. par 1 portion

Sodium 1781 mg

Protides 24 g

Calories 3078 kJ / 735 kcal

Lipides 30 g

Graisses saturées 6 g

Glucides 83 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Plant-based Kitchen 30 Recettes
Royaume-Uni et Irlande

Simply Tex-Mex 12 Recettes
Royaume-Uni et Irlande

Vous pourriez aussi aimer...

Greek Broccoli with Rocket Salad Pesto and Roasted Lemon

30min

Slow-cooked Chickpea Stew

4h 15min

Dukkah Lamb Meatballs with Quinoa and Yoghurt Sauce

40min

Strawberry and Ginger Spritz

15min

Veal Pilaf

1h 25min

Mexican Black Bean Dip with Healthy Tortilla Chips

20min

Quinoa, Banana, Cranberry and Chia Granola Bars

1h 15min

Vegan Bolognese

50min

Spinach Dumplings in Tomato Ragout

1h

Soy-glazed Chicken with Pak Choi

13h

Nectarine, Stilton and Walnut Salad with a Raspberry Vinaigrette

10min

Vegan Lentil Lasagne

2h 20min