Mexican Black Bean Tacos with Sweetcorn Salsa and Avocado

Mexican Black Bean Tacos with Sweetcorn Salsa and Avocado

4.4 70 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

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Également présenté dans

Plant-based Kitchen 30 Recettes
Royaume-Uni et Irlande

Simply Tex-Mex 12 Recettes
Royaume-Uni et Irlande

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