INGREDIENTS

Serves 4

400g black bean (canned)

2 large fresh tomatoes

1 bunch of cilantro/coriander

2 limes

selection of bell peppers (yellow, red, orange, green)

The Guac

1 large avocado

1 clove of garlic

pinch of salt

1 diced tomato

chopped cilantro

squeeze of lime

Homemade RED & YELLOW Tacos

2 cups of white maseca cornflour

2 cups of warm water

2 tsp paprika

1 tsp dried mixed herbs

2 tsp smoked paprika

1 tsp cayenne

METHOD

Homemade Taco –

This is a quick and easy recipe anyone can make. You will need two bowls to make two different color tacos. Let’s have some fun!

Bowl 1

Place 1 cup of corn flour into the bowl, add 2 tsp of turmeric and 1 tsp of dried mixed herbs. Mix this well in the below before adding 1 cup of warm water. Bring the mixture together with a spoon or with your hand. It doesn’t require much kneading, just bring it together in a ball, cover and let it sit for about 10 minutes.

Bowl 2

Again 1 cup of corn flour into a bowl and add 2 tsp of smoked or regular paprika, whatever you like, and 1 tsp of cayenne. Mix well and add 1 cup of warm water. Again bringing the mixture together, covering, and leaving to rest for about 10 minutes.

Homemade Guac –

Slice around the outside of the avocado on a board (after getting avocado-hand many times, I recommend not holding the avo in your hand when slicing). Remove the skin or spoon the flesh into a pestle and mortar. You could also use a fork to mash the avocado. Add in diced tomatoes, finely diced garlic, a squeeze of lime, and a generous pinch of salt. This is a simple but very tasty avo recipe.

The filling –

The tacos only need 30 seconds on each side of a hot pan and they’re ready.

I heated the black beans in a pot and added 1 tsp of paprika. Keeping the liquid from the canned black beans as there is so much flavor here we don’t want to lose.

Cook them down until the liquid is reduced. This should take about 8 minutes on medium to high heat.

While the black beans are reducing it’s time to get your peppers cooking. The sweetness from the peppers goes so well with the smoked paprika flavor of the tacos and black beans.

Slice the bell peppers, I like long stripes as it makes it easier to hold and don’t fall out of the taco. Placing your pan on high heat fry off the peppers for about 5 minutes until the edges are a little black but the center still has a bite.

Now it’s time to put it all together. Building from the bottom up, I put black beans on the bottom so they don’t decide to roll out, then peppers and then the homemade guac. You could splash some siracha on top to give this a spicey edge.

This recipe is so quick and easy for lunch but also a mid-night snack!

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