Black Bean Tacos with Avocado and Pickled Onion

• 1red onion, very thinly sliced
• 3limes, juiced (1 for the onion, 1 for the beans, 1 for the salsa)
• fine salt
• 2 tbspolive oil
• 1onion, finely chopped
• 3garlic cloves, crushed
• 2 tspground cumin
• 1 tspsmoked paprika
• 2 x 400gtins black beans, drained and rinsed
• black pepper
• 3ripe tomatoes, finely diced
• 2ripe avocados, diced
• 30gcoriander, roughly chopped
• 12small corn tortillas
• 150gsoured cream

Method

1. 1Put the red onion in a small bowl with the juice of 1 lime and half a teaspoon of salt. Scrunch it with your fingers for 20 seconds, then leave it while you cook; in 15 minutes it turns bright pink and loses its raw bite.
2. 2Heat the olive oil in a large frying pan over a medium heat and cook the onion with a pinch of salt for 6 minutes until soft and golden. Stir in the garlic, cumin and smoked paprika for 1 minute until the spices smell toasty.
3. 3Add the black beans, 150ml of water and half a teaspoon of salt. Simmer for 5 minutes until most of the liquid has gone, then mash about half the beans against the pan with the back of a fork so they hold together but keep some whole. Stir in the juice of 1 lime and plenty of black pepper, taste for salt, then tip into a bowl and cover.
4. 4Mix the tomatoes, avocados and most of the coriander with the juice of the last lime and a pinch of salt. Do this just before serving so the avocado stays green.
5. 5Wipe out the frying pan and warm the tortillas two or three at a time over a high heat for 30 seconds each side until soft and speckled with brown, stacking them in a clean tea towel so they stay warm and pliable.
6. 6Spoon the beans onto the tortillas, then the salsa, a tangle of pickled onion and a spoon of soured cream. Scatter with the rest of the coriander and serve while the tortillas are warm.

Per serving

kcal

692

protein

21.1g

fibre

26g

carbs

95.3g

fat

29g