Who doesn’t love tacos?! Made with delicious vegetables, Mexican spices, black beans and wrapped in corn tortillas, these tacos from Healthy Little Tummies are a homemade favourite. You can end up putting too many toppings on and make a mess but they are just so delicious! You can serve them with guacamole, coriander, corn salsa or mango salsa, cashew cheese or vegan cheese and jalapeños to top.
2 garlic cloves, crushed
1 onion, diced
2 teaspoons ground paprika powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 red pepper, diced
1 courgette, diced
1 x 420 g black beans, drained and rinsed
1 ear corn
12 corn tortillas
3 tomatoes, finely diced
½ red onion, diced
juice from 1 lime
salt and pepper, to taste
avocado, coriander, chilli sauce, cashew cheese or vegan cheese, jalapeños and limes, to serve (optional)
Heat a little olive oil, vegetable oil or water in a medium-size pan over a medium heat. Add in the garlic and onion and stir for a few minutes, cooking until the onion is clear. Add in all the spices and stir with the onion.
Add in the diced red pepper and courgette and cook with a lid on for 5 minutes stirring often so as not to stick.
Add the black beans and corn to the pan of vegetables for a few minutes to heat up. Season with salt and pepper.
While the veggies cook, make a tomato salsa (pico de gallo) by combining the finely diced tomatoes, red onion and coriander as well as salt and pepper and lime juice in a bowl.
Heat the corn tortillas and top with the black beans and vegetables, tomato salsa and avocado or vegan cheese and jalapeños if you like.