Black Bean Chilli Tacos

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a large frying pan, add the onions and fry over a medium-low heat for 5 minutes until soft and translucent, then stir in the garlic, paprika, cumin and cinnamon and fry for a few minutes until fragrant. Transfer the mixture to the slow cooker and add the remaining chilli ingredients. Season with salt and pepper and mix together until well combined.

Step 2

Cover with the lid and cook on low for 6 hours until the sauce has reduced and thickened and the flavours have developed. Remove the cinnamon stick before serving.

Step 3

Make the salsa about 15 minutes before the end of the chilli cooking time. Mix together all the ingredients in a bowl and set aside.

Step 4

When ready to serve, warm the tortillas in a preheated oven according to the packet instructions. Halve and stone the avocado, then remove the peel and cut the flesh into slices, squeezing over a little lime juice to stop them turning brown.

Step 5

Top the warmed tortillas with the chilli, mango salsa, avocado slices, chopped coriander and a drizzle of soured cream. Serve with the lime wedges for squeezing over.