Spicy Vegetraian Tacos

Spicy Vegetraian Tacos


1 Tablespoon vegetable oil

3 garlic cloves, chopped

3X 400g cans black beans, drained and rinsed

3 tablespoons cider vinegar

1 ½ tablespoons honey

1 ½ tablespoons smoked paprika

1 ½ tablespoons ground cumin

 For the Guacamole

1 small garlic clove

2 tablespoons roughly chopped coriander

1 green chili, sliced

2 avocados, halved and stoned

Juice of 1 lime 

 For the Salsa 

110g pack pomegranate seeds

1 green chilli, finely diced

1 small brown onion, finely diced

Small handful fresh coriander, chopped

 To Serve

8-12 corn or flour tortillas

Hot sauce

Sour cream



  1. In a large fry pan, heat the oil and add the garlic. Fry until golden, then add the beans. Pour in the cider vinegar, honey and spices along with 1 teaspoon of salt, to taste. Cook until warmed through, crushing gently with the back of your spoon, then set aside.
  2. For the guacamole, in a medium bowl crush the garlic, coriander and chilli into a rough paste. Scoop in the avocado with a little salt and crush roughly so that its chunky and not smooth. Squeeze in the lime juice and set aside.
  3. Mix together the salsa ingredients in a small bowl. Heat a griddle pan or steamer and quickly griddle the tortillas or steam the stack of them to warm up. Reheat the bean mixture.
  4. To serve, put 1-2 heaped tablespoons of beans on a tortilla. Top with a big spoonful of guacamole and some salsa, hot sauce and a dollop of sour cream.


Print Recipe
Midwest Foods Dubbo