Chipotle bean & avocado tacos

Name: Chipotle bean & avocado tacos
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 2 tbsp Essential Vegetable Oil; 1 Essential Red Onion, finely chopped; 1 clove/s garlic, crushed; 400 g can black beans, drained and rinsed; 1 tsp chipotle paste; ¼ red cabbage, finely chredded; 1 Essential Lime, juice of ½, rest in wedges; 6 soft taco wraps, warmed; 1 Waitrose Perfectly Ripe Avocado, sliced; 60 g Essential Mature British Cheddar, grated

On the table in just 20 minutes, these veggie tacos are quick, adaptable and guaranteed to be extremely popular.

5 out of 5 stars(5) Rate this recipe

VegetarianHealthy2 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins

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2 tbsp Essential Vegetable Oil
1 Essential Red Onion, finely chopped
1 clove/s garlic, crushed
400g can black beans, drained and rinsed
1 tsp chipotle paste
¼ red cabbage, finely chredded
1 Essential Lime, juice of ½, rest in wedges
6 soft taco wraps, warmed
1 Waitrose Perfectly Ripe Avocado, sliced
60g Essential Mature British Cheddar, grated

Heat 1½ tbsp oil in a saucepan over a medium heat. Fry the onion, garlic and a pinch of salt for 5 minutes until starting to soften. Add the black beans, chipotle paste and 100ml water and cook for another 5 minutes. Lightly crush the beans with a potato masher, leaving some whole and crushing some to create a thick sauce.
Meanwhile, toss the cabbage with the remaining ½ tbsp oil, the lime juice and a pinch of salt. Heat the taco wraps according to pack instructions, then put on a platter or divide between 2 plates.
Top the tacos with the beans, a little red cabbage, the avocado and the cheese. Serve with the lime wedges to squeeze over.