Black bean tacos with quick pickled onion
Smoky cumin black beans in warm tortillas with bright pink quick-pickled onion, avocado, crumbled feta and coriander. Meat-free and on the table in 15.
- Prep
- 7 min
- Cook
- 8 min
- Serves
- 2
- Per serve
- 800 kcal
Ingredients
Method
Put the onion in a heatproof bowl or jar. Microwave the vinegar, sugar and salt in a mug until hot, stir to dissolve, then pour over the onion and press it under. Leave it to turn pink while you cook.
Heat the oil in a frying pan over medium heat. Add the garlic, cumin, paprika and chilli powder and stir until fragrant.
Add the beans and water and simmer, stirring, until thick and saucy. Squash about a third of the beans with the back of a fork so they hold together in the tortillas. Season with salt.
Meanwhile, warm the tortillas in a dry frying pan for about 20 seconds a side, or wrapped in a damp paper towel in the microwave, then keep them wrapped in a tea towel.
Fill the tortillas with beans, avocado, a tangle of drained pickled onion, feta and coriander. Serve with lime wedges.
Tips
- Slice the onion as thinly as you can, ideally on a mandoline. Thin slices pickle in 10 minutes; thick ones need hours.
- Leftover pickled onion keeps for 2 weeks in the fridge and is great on everything.
- For vegan tacos, swap the feta for extra avocado or a dollop of dairy-free yoghurt. Use certified gluten-free corn tortillas for gluten-free.
