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
8-12 corn or flour tortillas
- 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.
- 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.
- 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.
- 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.