
Dispositivos y accesorios
Mexican Black Bean Tacos with Sweetcorn Salsa and Avocado
Prep. 15min
Total 30min
4 portions
Ingredientes
-
iceberg lettuce cut in pieces150 g
-
cherry tomatoes (see tip)200 g
-
red chilli halved, deseeded if desired1
-
fresh coriander thick stalks discarded, cut in pieces (2 cm)15 g
-
tinned sweetcorn drained (1 x 195 g tin)160 g
-
lime freshly squeezed juice only (approx. 15 g)1
-
olive oil25 g
-
fine sea salt1 tsp
-
ground black pepper2 pinch
-
garlic cloves2
-
ground cinnamon1 tsp
-
ground cumin1 tsp
-
chipotle paste2 tsp
-
tinned black beans 1 tin drained and 1 tin with liquid (2 x 400 g tins)480 g
-
corn tortillas soft8
-
chilli sauce (see tip)4 tsp
-
avocados sliced2
-
limes cut in wedges2
-
fresh coriander leaves5 g
Inf. nutricional por 1 portion
Calorías
735 kcal /
3078 kJ
Proteína
24 g
Grasa
30 g
Carbohidratos
83 g
Grasa saturada
6 g
Sodio
1781 mg
¿Le gusta lo que ve?
¡Esta receta y más de 100 000 otras le esperan!
Registrarse gratis Más informaciónTambién incluido en

Plant-based Kitchen
30 Recetas
Reino Unido e Irlanda
Reino Unido e Irlanda
También podría gustarte...
Vegetarian Chilli
35min
Vegan Bean Burgers
1h 20min
Supreme Plant Poke Bowl
1h 10min
Vegan Paella with Smoked Tofu
25min
Stuffed Sweet Potatoes with Banana Sriracha Mayo and Coleslaw
50min
Jackfruit and Bean Chilli with Spicy Avocado Purée
30min
Red Lentil, Kale and Rosemary Pasta
30min
Indian-spiced Roast Butternut and Chickpea Curry
45min
Chilli and Peanut Noodles with Tofu and Chilli Garlic Oil
30min
Black Bean Quesadillas with Guacamole
25min
Lentil and Vegetable Bolognese Sauce
45min
Mexican Quinoa Salad
30min