Smashed bean tacos

Smashed bean tacos

Ingredients

serves 2
  • •1 tbsp olive oil
  • •1 small onion, chopped
  • •1 garlic clove, minced
  • •1 pepper, chopped
  • •1 400g can black beans or kidney beans, drained and rinsed
  • •1 tsp turmeric
  • •1 tsp smoked paprika
  • •½ tsp chilli powder
  • •½ tsp cumin
  • •Juice of ½ lime
  • •Handful fresh coriander, chopped
  • •4–6 taco wraps

Directions

Cooking mode
  1. 1. In a large pan, heat the olive oil over medium heat. Add the onion and cook for a few minutes, followed by the garlic and red pepper. Cook for a few more minutes until softened.
  2. 2. Add the beans, turmeric, smoked paprika, chilli powder and cumin. Cook over medium heat for 5–10 minutes, stirring occasionally. Lightly mash the beans, leaving some texture. Add a few tbsp water if needed.
  3. 3. Remove from the heat and stir in the lime juice and fresh coriander.
  4. 4. Spread the bean mixture over one half of each tortilla. Fold the other half over the filling and gently press down.
  5. 5. Heat a large pan over medium heat. Add the tacos and cook for 2–3 minutes on each side, until golden and crisp.
Baker Beanie Author

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