Speedy Mexican Fiesta Black Bean Tacos
with Avocado & Coriander Yoghurt
Fast, flavourful and fun – yes, we’re talking about tacos! These ones include spiced black beans, plus a scattering essential toppings including crunchy lettuce, creamy avocado and grated cheese. Time to start cooking!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 bag
coriander
1 unit
lime
1 unit
avocado
1 bag
Cos Lettuce
1 unit
long red chilli
1 tin
black beans
1 tub
Greek-style yoghurt
(Contains Milk;)
1 sachet
Mexican Fiesta spice blend
6 unit
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
grated Cheddar cheese
(Contains Milk;)
Not included in your delivery
olive oil
40 g
butter
(Contains Milk;)
⅓ cup
water
Nutritional Values
Utensils
Cooking Steps
Roughly chop the coriander. Slice the lime into wedges. Thinly slice the avocado. Shred the cos lettuce leaves. Thinly slice the long red chilli (if using). Drain and rinse the black beans.
In a medium bowl, combine the Greek yoghurt with 1/2 the chopped coriander and a squeeze of lime juice. Season with salt and pepper and mix well. Set aside.
In a medium frying pan, melt the butter with a drizzle of olive oil over a high heat. Add the black beans and cook for 2 minutes or until softened.
Reduce the heat to medium and add the Mexican Fiesta spice blend to the beans. SPICY! You may find the spice blend hot! Feel free to add less, depending on your taste. Cook for 30 seconds or until fragrant. Add the water to the beans and cook for 2-3 minutes or until the liquid has reduced. Remove the pan from the heat and add a dash more water if the beans look dry.
Meanwhile, heat the mini flour tortillas in a sandwich press or microwave on a plate in 10 second bursts until warm.
Bring everything to the table. Assemble the tacos by filling with the cos lettuce, spiced black beans, avocado and grated Cheddar cheese. Finish with a dollop of coriander yoghurt and garnish with the reserved coriander and long red chilli (if using). Serve with lime wedges.