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Black Bean and Spinach Tacos

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Published under: Mexican

Delicious and simple Mexican tacos made with black beans, spinach, corn, tomatoes and served with lime wedges and hot sauce.
Black Bean and Spinach Tacos

Tortillas – 6
Spinach – 1 cup, chopped
Black Beans – 400 gms, soaked, rinsed, drained
Tomatoes – 1/2 cup, chopped
Sweet Corn Kernels – 1/4 cup
Red Capsicum – 1, small, finely chopped
Jalapenos – 2, small, finely chopped
Garlic – 1 clove, minced
Onion – 1, small, finely chopped
Olive Oil – 1 1/2 to 2 tblsp
Cumin Seeds – 1/2 tsp, powdered
Red Chilli Powder – 1/2 tsp
Salt as per taste
Black Pepper Powder as per taste
Cheddar Cheese – 1/4 cup, shredded

To garnish:
Tomato – 1, chopped
Coriander Leaves – few, chopped
Lime Wedges – few
Avocado – 1, slicd
Tabasco Hot Sauce

1. Heat 1 tblsp oil in a pan over medium flame.
2. Saute the onions, garlic, capsicum and jalapeno for 3 to 5 minutes or until soft.
3. Add the cumin powder and red chilli powder.
4. Cook for another 2 to 3 minutes.
5. Add the tomatoes, black beans, corn, salt and pepper.
6. Cook for 10 to 15 minutes or until all water has been absorbed or evaporated.
7. In a separate pan, add the remaining oil and saute the spinach for 2 minutes or until just wilted.
8. Add this to the black beans pan and stir well. Cook for 2 minutes.
9. Warm the tortillas and transfer them to a large plate.
10. Add 2 to 3 tblsp (as desired) of the bean mixture.
11. Garnish with the cheese, avocado, tomatoes and coriander leaves.
12. Serve with tabasco sauce and lime wedges.


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