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Mole-spiced black bean tacos
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10-12 carrots (about 800g – use a mix of orange and purple ones if you can)
1 tsp cumin seeds
1 tsp coriander seeds, lightly crushed
drizzle olive oil, plus a splash
1 tbsp clear honey
4 garlic cloves, finely sliced
1 heaped tsp ground cinnamon
1 tbsp chipotle paste
½ tsp ground allspice
4 x 400g cans black beans
2 limes, juice
20 small corn or flour tortillas
large bunch coriander, leaves picked
large bunch mint, leaves picked and roughly chopped
2 pomegranates, seeds
200g vegetarian feta cheese
1. Preheat the oven to 200˚C, gas mark 6. Chop the carrots into thick coins; put them on a tray with the cumin and coriander seeds. Season, drizzle with a little oil and the honey and roast for 30-40 minutes.
2. Meanwhile, heat a large pan over a medium heat, add a splash of oil and the garlic and cook for a minute, until the edges of the garlic just begin to brown. Add the cinnamon, chipotle paste and allspice and stir for another minute. Add the beans and their liquid, bring up to a simmer, then turn the heat down and cook for 10-15 minutes, until the liquid has thickened but the beans are still holding their shape. Add a little hot water to loosen if needed. Season and squeeze in the lime juice, then set aside and keep warm.
3. Once the carrots are soft, heat the tortillas – you can do this with tongs over the flame of a gas hob for a charred flavour, or just in the oven. Top each one with spoonfuls of beans and carrots, some herbs and pomegranate seeds, and a crumbling of feta. Serve on big platters.
This recipe first appeared in Waitrose Food, December 2017 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per serving 1963kJ
This recipe was first published in December 2017.