Black bean tacos

March 20, 2019
Serves: 2 Cooks In: 20 minutes


  1. Put the oven on 180c, fan.
  2. Place the onion in a thick bottomed pan, on a medium heat, and cook until soft.
  3. Add in the garlic in and cook for a further minute.
  4. Stir in the tomato paste and paprika and cook for 2/3 minutes.
  5. Now add in the remaining ingredients (chopped tomatoes, beans, chilli flakes, pepper, vinegar and spinach) then cook for 10/15 minutes until the sauce has reduced to a thick consistency.
  6. Line a baking dish with the tortilla wraps and spoon the mixture inside, then place in the oven for 5 minutes or until the edges of the tortilla are crispy.
  7. Remove from the oven, place on the toppings and enjoy.


  • 1 white onion, diced
  • 2 cloves of garlic, crushed
  • 1 tsp paprika
  • 2 tbs tomato puree
  • 1 x 400g can of chopped tomatoes
  • 1 x 400g can of black beans (or any beans of your choice)
  • ½ tsp chilli flakes
  • pepper
  • 1 tsp apple cider vinegar
  • 2 seeded tortilla wraps


  • 1 avocado
  • chopped tomatoes
  • Kefir
  • Parsley to garnish