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Spicy bean tacos with tomato salsa

Spicy bean tacos with tomato salsa

These zingy, zesty, black bean wraps are a firm family favourite. Quick and easy to make, and any leftovers are great for lunch the following day.

Enjoy x


Spicy bean tacos with tomato salsa




  • 1 tbsp olive oil
  • 2 garlic cloves, peeled and finely chopped
  • 2 x 400g cans black beans, drained and rinsed
  • 2 tbsp cider vinegar
  • 1 tbsp honey
  • 1 tbsp smoked paprika
  • 1 tbsp ground cumin


For the salsa


  • 6 ripe tomatoes, finely chopped
  • 1 bunch coriander, finely chopped including stalks, reserving a small handful for garnish
  • 1 red onion, peeled and finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 1 garlic clove, peeled and finely grated
  • juice of 1 lime
  • 2 tbsp extra virgin olive oil
  • sea salt and freshly ground black pepper


To serve


  • 8-12 soft corn tortillas
  •  1 avocado, peeled, destoned and sliced
  • greek yoghurt
  • feta cheese
  • small handful of coriander leaves



Heat the oil in a large frying pan and add the garlic. Fry until golden then add the beans. Pour in the cider vinegar, honey and spices along with a teasp of salt, to taste. Cook until warmed through, crushing gently with the back of a spoon. Set aside.

Mix the salsa ingredients together in a medium bowl.

Heat the tortillas in a griddle pan or microwave.

To serve, put 1-2 heaped tablespoons of beans on a tortilla. Top with a generous helping of salsa, yogurt and avocado, then crumble over some feta cheese. Garnish with the remaining coriander.


Serves 4

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