Weeknight Black-Bean Tacos with Fresh Salsa

Created with AI. Review the ingredients, quantities and steps before cooking.

1. Mark step 1 done
   1

   In a bowl, combine the Tomatoes, diced (400g), Red onion, finely chopped, Fresh cilantro, chopped, and Jalapeño, minced. Toss with the juice from the limes (2) and season with Salt. Set aside to let the flavors meld.

2. Mark step 2 done
   2

   Heat the Olive oil (15ml) in a skillet over medium heat. Add the garlic (2), Ground cumin (5ml), and Smoked paprika (5ml), cooking for 1 minute.

3. Mark step 3 done
   3

   Stir in the Canned black beans, rinsed and drained (2 cans) and Water (60ml). Simmer and lightly mash some of the beans with the back of a spoon to thicken the mixture. Season with Salt.

4. Mark step 4 done
   4

   Warm the corn tortillas (8) in a dry skillet over medium-high heat for about 30 seconds per side until pliable.

5. Mark step 5 done
   5

   Assemble the tacos by spooning the warm Canned black beans, rinsed and drained (2 cans) mixture onto the tortillas (8). Top with the fresh salsa, avocado (2) slices, and crumbled Vegetarian hard cheese, crumbled (100g). Store any leftover Canned black beans, rinsed and drained (2 cans) mixture in shallow containers in the refrigerator within 2 hours; it keeps well for up to 3 days.

Created with AI. Review the ingredients, quantities and steps before cooking.