Tacos are a great sharing food, so this recipe works equally well as a family dish or as a speedy meal for two. Black beans are super nutritious, full of protein, iron and fibre, while the raw salsa is packed with vitamin C and antioxidants.
Ingredients (Serves 2)
■ 4 corn tacos
■ 400 g (14 oz) can black beans, drained
■ 2 tsp olive oil
■ ½ tsp ground cumin
■ ½ tsp paprika
■ ¼ tsp ground coriander
For the salsa:
■ 1 large ripe tomato, skinned, deseeded and finely diced
■ 1 tbsp fresh coriander, chopped
■ ½ tsp finely chopped fresh chilli
(or according to your taste)
■ 1 small clove of garlic, crushed
■ 1 tsp olive oil
■ ¼ red onion, finely chopped
■ 1 tbsp lemon or lime juice
Optional:
■ 2 tbsp low fat plain
■ Greek yogurt, to serve
METHOD
1. In a bowl, mix together the black beans, olive oil, cumin, paprika and coriander
2. In a separate bowl, make the salsa by combining all the ingredients together
3. Warm the taco shells according to pack instructions
4. Take the tacos, bean mixture, salsa and yogurt (if desired) to the table in separate bowls and let everyone dish up themselves.
5. Serve with a leafy salad and cooked rice. sunflower seeds, and garnish with the lime wedges
7. Season with salt and pepper
Recipes taken from The Vegetarian Athlete’s Cookbook, by Anita Bean. Available for pre-order from bloomsbury.com/uk
