Lime + Chipotle Black Bean Tacos

I'm having a moment with black beans. I can't get enough of their creamy texture and rich flavour, they're so full of goodness and they make a really quick meal. My current go-to-dinner-for-1 on the night's that Jack is out is some garlicky fried black beans with roast spicy sweet potato and a kale and tahini salad, which I eat in bed whilst watching Teen Mom 2, Grey's Anatomy or any other shit great tv that Jack won't watch with me. Anyway, when I saw this recipe in A Modern Way To Eat by the amazing Anna Jones (sidenote - this is the most beautiful recipe book ever) I knew I was going to fall in love with these taco's. 
They take absolutely no time or effort to chuck together, they literally couldn't be any easier, the hardest job is slicing the garlic! Which, if you're like me, is a dreaded job because of the stinky-garlic-fingers situation. You could actually just avoid this altogether if you have a garlic crusher/a helpful boyfriend who doesn't mind chopping garlic.  
The earthy flavour and smoky chipotle heat of the beans goes so perfectly with the zingy, fresh chilli spice of the salsa and the limey salad that has a subtle sweetness from the apple. I don't know about you, but I'm drooling just reading that back to myself. These taco's aren't even just a perfect combination of flavours, the textures are perfect too. Soft, crunchy, creamy deliciousness. What more could you want?! 
These are sooo good that they feel like a bit of a treat (and the handful of grated Manchego cheese I added after I took these photo's definitely helped that) but they also have a lot of important nutrients. They'll give you a big hit of fibre, protein, healthy fats and potassium from the beans and avocado. 

Jack and I had these on a Friday night, on the sofa, with a couple of Corona's and I really think you should do the same! 
Serves 2

For the beans:
1 garlic clove, finely sliced or crushed
olive oil
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1 teaspoon chipotle paste 
1 400g tin of black beans

For the salsa:
10 cherry tomatoes, roughly chopped
1/2 red chilli, finely chopped
small handful fresh coriander leaves, discard stalks
juice of 1/2 a lime
drizzle of olive oil

For the salad:
1/2 small apple, chopped in to matchsticks
juice of 1/2 a lime
1/4 small white cabbage, finely sliced
4 radishes, finely sliced
a small handful of coriander leaves, discard the stalks

Avocado:
1 small avocado, mashed with a fork
small drizzle of olive oil
salt and pepper
small pinch of dried chilli flakes

To serve:
some grated Manchego cheese
Small corn tortillas (If you can only find the big ones you could cut those in half)

1. Mix together all of the ingredients for the salsa, stir well and keep in a covered bowl. 

2. Mix together all the ingredients for the salad, mix well to make sure everything is covered in the lime juice. Leave in a covered bowl. 

3. Heat a frying pan to medium heat, gently fry the oil and garlic for 2-3 minutes, don't let the garlic burn. Add the spices and chipotle then fry for another minute to toast the spices. Add the black beans and their liquid and heat through gently until the liquid has thickened but the beans are still holding their shape. Add a little water if you need to loosen the mix. Taste, season with salt and keep warm. 

4. Mash the avocado and mix in the other ingredients. Leave in a covered bowl. 

5. Heat the corn tortillas according to packet instructions. If doing so in a dry pan, don't fry for longer than 30 seconds otherwise you will end up with chewy bits of cardboard!


Have you made anything from A Modern Way To Eat? 

2 comments:

  1. This looks amazing! Will give it a go for sure. Blog looks great in general too! X

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    Replies
    1. Thanks so much! I'm pleased you like it :) Let me know what you think if you make the tacos! X

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