Black Bean Tacos

Ingredients

• 800g cooked black beans
• 2 chopped ripe tomatoes
• 4 chopped spring onions
• 1/2 cup chopped coriander
• 1 crushed garlic clove
• Juice of 1 lime
• 1/4 tsp cumin powder
• 1/4 tsp chilli flakes or powder
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• 1 large avocado
• 1 1/2 cups chopped iceberg lettuce
• Extra virgin olive oil
• Habenero mayonaise
• 8 corn tacos

Directions

If using dried beans, soak 2/3 cup in water overnight, then rinse and boil until tender, approx 40mins. You can also add 2/3 black beans and 2 cups water to your slow cooker and cook until tender, approx 6hrs. Otherwise use 2 cans of precooked beans. Heat a pan on low heat, add a drizzle of olive oil, spring onions, garlic, 1 chopped tomato, 1/3 cup coriander, cumin, chilli and paprika. Cook until tomatoes are soft. Add beans, juice of 1/2 a lime and season with salt and pepper to taste. Cook until fragrant and beans are tender. Prep avocado by chopping, drizzling with olive oil, adding juice of 1/2 lime and a pinch of salt and pepper. Serve with hot tacos, chopped lettuce, habanero mayo, the remaining chopped coriander and tomato.