Let’s make a dish that gives your guests something to taco ‘bout, Chef! Toasted tortillas are filled with crispy greens, rich black beans smothered in a tomato passata sauce and spiced with NOMU Mexican Spice Blend. Topped with creamy guacamole and garnished with a jalapeno relish & tomato salsa.
Black Bean Tacos & Guacamole
Black Bean Tacos & Guacamole
with a jalapeño salsa
Hands on Time: 20 - 40 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Black Beans
- Fresh Coriander
- Green Leaves
- Guacamole
- Jalapeño Relish
- Old Stone Mill Mexican Spice
- Onion
- Onions
- Tomato
- Tomato Passata
- Tomatoes
- Wheat Flour Tortillas
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Sugar/Sweetener/Honey
- Seasoning (salt & pepper)
SPICY BEANS
Place a pan over medium heat with a drizzle of oil. When hot, fry the onion until golden, 3-4 minutes (shifting occasionally). Add the Mexican spice and fry until fragrant, 1-2 minutes. Add the tomato passata and 100ml [200ml]|#7DA0D7 of water. Simmer until thickening and not too saucy, 8-10 minutes. In the final 3-4 minutes, add the beans and cook until heated through. Remove from the heat, add a sweetener (to taste), and season.
TORTILLA
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
JALAPENO SALSA
In a small bowl, combine the tomato, the jalapeno relish, the coriander, a drizzle of olive oil and seasoning.
ASSEMBLE
Lay down the tortillas and fill with the salad leaves and the saucy spicy beans. Top with the guacamole and the jalapeno salsa. Enjoy, Chef!
Onion - 1
Old Stone Mill Mexican Spice - 10ml
Tomato Passata - 50ml
Black Beans - 120g
Wheat Flour Tortillas - 3
Tomato - 1
Jalapeño Relish - 15ml
Fresh Coriander - 3g
Green Leaves - 20g
Guacamole - 1 unit
SPICY BEANS
Place a pan over medium heat with a drizzle of oil. When hot, fry the onion until golden, 3-4 minutes (shifting occasionally). Add the Mexican spice and fry until fragrant, 1-2 minutes. Add the tomato passata and 100ml [200ml]|#7DA0D7 of water. Simmer until thickening and not too saucy, 8-10 minutes. In the final 3-4 minutes, add the beans and cook until heated through. Remove from the heat, add a sweetener (to taste), and season.
TORTILLA
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
JALAPENO SALSA
In a small bowl, combine the tomato, the jalapeno relish, the coriander, a drizzle of olive oil and seasoning.
ASSEMBLE
Lay down the tortillas and fill with the salad leaves and the saucy spicy beans. Top with the guacamole and the jalapeno salsa. Enjoy, Chef!
Onion - 1
Old Stone Mill Mexican Spice - 20ml
Tomato Passata - 100ml
Black Beans - 240g
Wheat Flour Tortillas - 6
Tomato - 1
Jalapeño Relish - 30ml
Fresh Coriander - 5g
Green Leaves - 40g
Guacamole - 1 uniit
SPICY BEANS
Place a pan over medium heat with a drizzle of oil. When hot, fry the onion until golden, 5-6 minutes (shifting occasionally). Add the Mexican spice and fry until fragrant, 1-2 minutes. Add the tomato passata and 300ml [400ml]|#7DA0D7 of water. Simmer until thickening and not too saucy, 12-15 minutes. In the final 3-4 minutes, add the beans and cook until heated through. Remove from the heat, add a sweetener (to taste), and season.
TORTILLA
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
JALAPENO SALSA
In a small bowl, combine the tomato, the jalapeno relish, the coriander, a drizzle of olive oil and seasoning.
ASSEMBLE
Lay down the tortillas and fill with the salad leaves and the saucy spicy beans. Top with the guacamole and the jalapeno salsa. Enjoy, Chef!
Onions - 2
Old Stone Mill Mexican Spice - 30ml
Tomato Passata - 150ml
Black Beans - 360g
Wheat Flour Tortillas - 9
Tomatoes - 2
Jalapeño Relish - 45ml
Fresh Coriander - 8g
Green Leaves - 60g
Guacamole - 2 units
SPICY BEANS
Place a pan over medium heat with a drizzle of oil. When hot, fry the onion until golden, 5-6 minutes (shifting occasionally). Add the Mexican spice and fry until fragrant, 1-2 minutes. Add the tomato passata and 300ml [400ml]|#7DA0D7 of water. Simmer until thickening and not too saucy, 12-15 minutes. In the final 3-4 minutes, add the beans and cook until heated through. Remove from the heat, add a sweetener (to taste), and season.
TORTILLA
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
JALAPENO SALSA
In a small bowl, combine the tomato, the jalapeno relish, the coriander, a drizzle of olive oil and seasoning.
ASSEMBLE
Lay down the tortillas and fill with the salad leaves and the saucy spicy beans. Top with the guacamole and the jalapeno salsa. Enjoy, Chef!
Onions - 2
Old Stone Mill Mexican Spice - 40ml
Tomato Passata - 200ml
Black Beans - 480g
Wheat Flour Tortillas - 12
Tomatoes - 2
Jalapeño Relish - 60ml
Fresh Coriander - 10g
Green Leaves - 80g
Guacamole - 2 units
Woolies Products in this dish
