Smoky Black Bean Tacos

• Tortilla(8)
• Black Beans(800 g)
• Bell pepper(1)
• Onion(1)
• Corn(200 g)
• Garlic(2 cloves)
• Olive oil(1 tbsp)
• Tomato paste(1 tbsp)
• Smoked paprika(2 tsp)
• Cumin(1 tsp)
• Dried Oregano(1 tsp)
• Chili flakes(½ tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Lime(2)
• Avocado(2)
• Coriander(15 g)
• Lettuce(150 g)
• Salsa(8 tbsp)optional

Method

1. 1

   Thinly slice the {Onion} and {Bell pepper}, mince the {Garlic}, shred the {Lettuce}, roughly chop the {Fresh Coriander}, cut the {Lime} into wedges, and slice the {Avocado}.

   ~10 min

2. 2

   Heat the {Olive oil} in a large frying pan over medium heat. Cook the {Onion} and {Bell pepper} for 5 minutes until softened and lightly golden. Stir in the {Garlic} for 1 minute.

   ~6 min

3. 3

   Add the {Tomato paste}, {Smoked paprika}, {Cumin}, {Oregano}, {Chili flakes}, {Salt}, and {Black pepper}. Cook for 1 minute, then add the {Black Beans} and {Corn}. Stir well, lightly mash some of the beans, and cook for 5 minutes until hot and thickened.

   ~6 min

4. 4

   Warm the {Tortilla} in a dry pan or directly over a low flame for 1–2 minutes, turning once, until soft and pliable.

   ~2 min

5. 5

   Fill the {Tortilla} with the smoky bean mixture, then top with {Lettuce}, {Avocado}, {Fresh Coriander}, a squeeze of {Lime}, and {Salsa} if using. Serve right away.

   ~1 min