BLACK BEAN TACOS

Great

% Daily Values based on a 2,000 calorie diet

Step 1

PREP VEGETABLES Dice 1 onion Crush and finely dice 7 garlic cloves. Shave cabbage Finely grate 2 carrots

Step 2

COOK BEAN MIXTURE Heat the olive oil in a pan over medium high heat and cook the onion and garlic until translucent. Add in the remaining ingredients 4 of the crushed garlic cloves 400g tin black beans 1 tbsp smoked paprika 1 tsp cumin 1⁄2 tsp chilli flakes 1 tsp dried oregano 1/4 cup vegetable stock 400g tin tomatoes Pinch of salt & pepper 1⁄2 tbsp brown sugar Cook for a further 10-15 minutes stirring often until beans are reduced and thickened.

Step 3

MAKE GUACAMOLE While the beans are reducing make guacamole. Mash avocado and add juice of 1/2 a lime or lemon. Season with salt & pepper to taste.

Step 4

MAKE SLAW WITH AIOLI DRESSING Add remaining 3 cloves of garlic to mayonnaise, then add 2-3 teaspoons of lime or lemon juice and salt to taste. Take cabbage and carrots and mix together, once throughly mixed add aioli, once again mixing throughly. Heat taco wraps for a few seconds before serving with the beans, guacamole and toppings: Shredded cabbage, fresh coriander, dairy-free yoghurt and extra red onion.

Step 5

MAKE TACO'S Heat taco wraps for a few seconds before serving, smear with guacamole load up with beans and slaw, fresh coriander, greek yoghurt and spring onion.