Taco with beans was another impulse cooking on a lazy weekend. Aaaand it was super delicious. Almost felt like being in a Mexican household. The aroma of black beans, jalapeño and olive oil filled the house and we enjoyed tacos sitting in a lovely sun. Since the first time, have tried this another 4 times and each time it is a pleasure to the taste buds.
Preparation time: 30 min
Ingredients (6 tacos):
Boiled black beans – 2 cups
Onion chopped – 1 medium
Tomato chopped – 1 medium
Salt to taste
Red chilli powder – 1 tsp
Garam masala – 1/2 tsp
Mozzarella shredded – 1.5 cups
Taco shells – 6
Avocado – 1 ripe
Lemon juice – 1 tbsp
Salad (Chopped tomato, chopped onion, chopped coriander mix) – 1 small bowl
Black olives chopped – 3 tbsp
Red chilli Mexican sauce – 1 small bowl
Take 2-3 tbsp of olive oil in a pan and add onions. When onions are nice brown add tomatoes and fry until they leave oil on the sides. Now add black beans (without water), salt to taste, red chill powder and garam masala. Mix well and fry until the beans are a bit dried out. Add jalapeños and mix well. Fry for another minute. When ready take off flame and keep aside.
Heat the microwave at 180 degree Celsius. On the side arrange taco shells in a tray. In each shell add 2-3 tbsp of black beans and top up with olives and cheese.
Place the tray in the oven and keep watching. Take out as soon as the shells turn slightly brown. Taco shells are sensitive to heat and can burn easily. I used approx 6 min of oven time.
Peel the avocado and mash the fruit in a bowl. Add lemon juice and salt to taste.
Serve hot tacos with salad, avocado and chilli sauce or salsa.