Black Bean Tacos with Pineapple Guacamole and Red Cabbage Slaw | Recipe

A delicious Mexican option to serve this season – these black bean tacos with pineapple guacamole and red cabbage slaw will fast become a family favourite.

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 tablespoons ground cumin
• 1 tablespoon smoked paprika
• 2 tablespoons garlic powder
• 2 tablespoons mustard seeds
• 2 cloves garlic, finely sliced
• 1 brown onion, diced
• 2 stalks celery, finely diced
• 2 carrots, finely diced
• 400g organic black beans, drained and rinsed
• 1 large sweet potato, peeled and chopped
• 2 tablespoons tomato paste
• 1L tomato passata
• 500ml vegetable stock
• salt and pepper
• 12 corn tortillas

Red Cabbage Salad

• 1/4 red cabbage, finely sliced
• 1/2 cup coriander, roughly chopped
• 1 tablespoon lime juice
• 1 tablespoon pure maple syrup
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon salt 

Guacamole

• 3 avocados
• 1 clove garlic, finely grated
• 1/4 pineapple, peeled and diced
• 2 tablespoons lime juice
• salt and pepper 

Serves: 4

Method

Heat oil in a large saucepan over medium heat. Add spices and stir until fragrant. Add garlic, onion, celery and carrot. Sauté for 5 minutes. Add black beans and sweet potato. Stir through tomato paste, passata and stock. Bring to a simmer and cook until mixture has reduced and thickened. Season to taste with salt and pepper.

Meanwhile, place the cabbage and coriander in a bowl. Whisk together lime juice, maple syrup, olive oil and salt in a small jug. Pour dressing into bowl and toss well to combine.

To make the pineapple guacamole, mash avocados using a fork in a bowl. Stir through garlic, pineapple and lime juice. Season to taste with salt and pepper.

To serve, heat corn tortillas as per packet instructions. Place a generous spoonful of black bean filling on each. Top with cabbage salad and guacamole. Garnish with additional coriander.