Spicy Black Bean Tacos

September 11, 2019

Need to feed a crowd? Try these delicious black bean tacos, you can add all sorts of extras once you have the basics covered (i.e cheese, grated carrot, mango, coleslaw) and if catering to vegans simply sub the honey for maple syrup.


1 tbsp plant based Nuttelex

3 garlic cloves, chopped

3 x 400g black beans - drained and rinsed

3 tbsp cider vinegar

1 1/2 tbsp honey

1 1/2 tbsp smoked paprika

2 tbsp coriander roughly chopped

1 1/2 tbsp cumin ground


1 garlic clove

1 green chilli, sliced

2 avocados, halved and de-stoned

1 lime - juice only


2 diced tomatoes

110 g pomegranate Seeds

1 green chilli, finely diced

1 small white or red onion, finely diced

1 coriander, handful fresh, chopped

To Serve

8-12 taco shells

chipotle or other hot sauce

soured cream or coconut yogurt

1/2 cup corn kernels fresh


The Bean Mix

1In a large frying pan, heat the Nuttelex and add the garlic, then add drained and rinsed beans. Pour in the cider vinegar, honey and spices along with salt, to taste. Cook until warmed through. Remove from heat and then add 1/2 cup fresh corn kernels and set aside.


1Crush the garlic, coriander and chilli into a rough paste. Then sing a fork, mash in avocado adding a little salt - the aim is for the mixture to be chunky, not smooth. Finnish with a squeeze fresh lime juice and set aside.


1Mix the pomegranate seeds, diced chilli, onion and coriander together in a small bowl.

To Serve

1Reheat the bean mixture and place tacos in oven to warm.

2Place warmed bean mix in a bowl, and repeat with salsa and guacamole, tacos, sour cream and hot sauce so you have 6 separate bowls from which your guests can build their own tacos and then add a dollop of hot sauce /sour cream / yogurt to their liking.