Ladies and gentlemen, it’s taaaaaco time! ‘Why?’ you ask… ‘Cos it’s Tuesday and Taco Tuesday is apparently a thing, although not in the part of the world I’m from.
But I love tacos and have nothing against Tuesdays either so I’m rolling with it and stuffing my face with tacos today! Tacos are such an amazing invention and I am taking my (not Mexican) hat off to the guys in Mexico who have invented these colourful, bursting with flavour and texture beauties! I could eat tacos every day and I doubt I would ever get bored…when it comes to the filling, possibilities are endless. Today’s vegan black bean tacos are an uncomplicated yet tasty affair. They’re generously stuffed with refried black beans, spicy tomato salsa, heaps of crunchy vegetables, creamy avocado, pickled onions and fresh coriander. They are tasty, filling, full of fibre and make a great, if slightly messy to eat, meal for some impromptu socialising. Just crack a few cold beers open, remember to keep the tacos warm to keep them pliable and let your guests tailor the filling to their taste.
375 g / 3 cups all purpose white flour 1 tsp baking powder 1½ level tsp salt 60 ml / ¼ cup vegetable oil (I used olive oil)
SALSA
25 plum tomatoes (they tend to be sweeter) / 3 large tomatoes 1 spring onion, sliced thinly handful of coriander, chopped hot chilli flakes or chilli paste, to taste squeeze of lime salt & pepper, to taste pinch of sugar (if your tomatoes lack sweetness)
RE-FRIED BEANS
2 cups of black beans 2 tbsp olive oil 1 small onion, finely diced 2 large cloves garlic, finely diced 2 tsp ground cumin 1½ tsp smoked paprika ½ tsp ground chilli 3 tbsp lime juice salt & pepper, to taste
REMAINING INGREDIENTS
crispy lettuce leaves a wedge of red cabbage, shredded thinly 1 ripe avocado, sliced small bunch of coriander, chopped quick-pickled onions (optional)
