Mexican Black Bean Tacos with Sweetcorn Salsa and Avocado

Mexican Black Bean Tacos with Sweetcorn Salsa and Avocado

4.4 70 évaluation

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

Tu aimes ce que tu vois?

Cette recette et plus de 100 000 autres t'attendent !

Inscrive-toi à notre essai gratuit de 30 jours et découvre 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

Tu pourrais aussi aimer...

BBQ Pulled Jackfruit Tacos with Avocado Crema and Slaw

40min

Stuffed Sweet Potatoes with Banana Sriracha Mayo and Coleslaw

50min

Red Lentil, Kale and Rosemary Pasta

30min

Spiced Potato Salad with Herb Yoghurt, Watercress and Peas

45min

Jackfruit and Bean Chilli with Spicy Avocado Purée

30min

Crispy Korean Tofu

1h 20min

Supreme Plant Poke Bowl

1h 10min

Vegetarian Chilli

35min

Indian-spiced Roast Butternut and Chickpea Curry

45min

Black Bean Quesadillas with Guacamole

25min

Vegan Paella with Smoked Tofu

25min

Chilli and Peanut Noodles with Tofu and Chilli Garlic Oil

30min