Grey days call for colourful food, and Mexican food is one of my favourite things to make and create. As a 10 year old, tacos with guacamole were almost always top of my most-wanted food list – and they’re pretty high on my list as an adult, too.
The best thing about these black bean tacos – they’re exceptionally quick to make. And, you can add whatever vegetables you’ve got to make them taste great. Keeping it seasonal and autumnal, I’ve opted for kale, but this works equally well with spinach or any sort of seasonal greens.
The key to good tacos is always in the extras. Today, I kept it simple with some fresh tomato and cheese, but they would taste equally great with classic guacamole, soured cream and salsa.
Ingredients (Serves 2)
- 1 can of black beans, drained
- A generous handful of kale, rinsed.
- 1 onion, finely chopped
- 2 fat cloves of garlic, minced
- 1 medium red chilli, chopped
- 2 teaspoons smoked paprika
- 6 -8 hard taco shells
- The juice of half a lime
- 1 large or 3 small tomatoes, chopped into small pieces.
- Your favourite cheese, grated
- Soured cream, guacamole, salsa (optional)
In a frying pan on a moderate heat, cook the onion and garlic together for 10 minutes or until golden and soft. Then, add the black beans and smoked paprika and season well. Cook slowly for 10 minutes more.
In a small saucepan, heat the kale or spinach through with a little bit of water, until soft and wilted. Add the lime juice a little at a time, checking to ensure that it’s not too tangy.
Heat the taco shells in an oven according to instructions, and serve the black beans and greens with your chosen toppings.