Black Bean Tacos with Dragonfruit Salsa
Ingredients
1 tbsp olive oil
1 onion finely chopped
2 cloves of garlic crushed
1 tsp ground cumin
1 tsp smoked paprika
1 × 400g can of black beans drained and rinsed
100 mL vegetable stock
8 small tortillas
1 handful baby spinach leaves
100 g feta crumbled
½ handful fresh coriander
¼ C pumpkin seeds lightly toasted in a dry frying pan
For the Dragon Fruit Salsa:
1 Dole dragon fruit peeled and diced
½ red onion finely chopped
1 red chilli deseeded and finely chopped
½ handful fresh coriander finely chopped
2 limes 1 juiced and 1 cut into wedges for serving
Method
Step 1
Heat a film of oil in a frying pan over medium heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic, ground cumin and smoked paprika, and cook for 1 minute until fragrant. Add the black beans and vegetable stock. Simmer for 5 minutes until most of the liquid is absorbed. Season with salt and pepper to taste.
Step 2
To make the salsa, in a bowl, combine the diced dragonfruit, red onion, chilli, fresh coriander, lime juice and olive oil. Toss gently to combine. Season lightly with salt.
Step 3
Heat the tortillas in a dry frying pan for 30 seconds on each side, or until warm and flexible.
Step 4
Scatter a few baby spinach leaves on each tortilla, Spoon over black bean mixture. Top generously with the dragonfruit salsa. Scatter over the crumbled feta, and garnish with extra coriander leaves and a sprinkle of pumpkin seeds.
Step 5
Serve immediately, with extra lime wedges on the side for squeezing.