Garlic-Roasted Black Bean Tacos
with Heirloom Tomato & Chayote Salad
Cooking time
20 minutes
Servings
2/4
Calories
720 /serving
Presenting black bean tacos, like you’ve never quite seen them before. Let’s innovate by roasting the beans in the oven with deep-set garlic aromas. Then tip them into tortillas with a creative tangy-crisp salad of chayote, heritage tomatoes and cilantro, followed by spiced sour cream.
We will send you:
- 225g Heirloom tomatoes
- 15ml Minced garlic
- 14g Cilantro
- 1 Chayote
- 540ml Black beans (canned)
- 30ml Apple cider vinegar
- 43ml Sour cream
- 6 Wheat flour tortillas
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk • Sulphites • Wheat
You will need:
Microwave
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Strainer
Total Fat
18 g
Saturated Fat
5 g
Sodium
1430 mg
Total Carb
114 g
Sugars
10 g
Protein
30 g
Fibre
25 g
Preparation
Roast the black beans
- Preheat the oven to 450°F.
- Drain and rinse the black beans; pat dry.
- On a lined sheet pan, toss with a generous drizzle of oil, all but a pinch of the spices and S&P.
- Roast, stirring and adding the garlic halfway, 14 to 18 min., until tender.
Mise en place
- Meanwhile, finely chop the cilantro leaves and stems.
- Peel and small-dice the chayote.
- Small-dice the tomatoes.
Make the salad
- In a medium bowl, combine the chayote, tomatoes, vinegar, a drizzle of oil, ⅔ of the cilantro and S&P.
Make the spiced sour cream
- In a small bowl, combine the sour cream, remaining cilantro and spices, and S&P.
Warm the tortillas
- Wrap the tortillas in a slightly dampened paper towel.
- On a plate, microwave, in 10 sec. increments, until warm.
Plate your dish
- Divide the tortillas between your plates.
- Spread with the spiced sour cream.
- Top with the black beans and a spoonful of the salad.
- Serve the remaining salad on the side. Bon appétit!
