Black beans are used a lot in South American cooking. They are rich in potassium, B vitamins and fibre.
Serves: 4
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Servings
4
Prep time
Cook time
Recipe
Ingredients
- 2 tbsp olive oil
- 1 red capsicum, finely diced
- 1 red onion, finely diced
- 1 carrot, finely diced
- 1 clove garlic, crushed
- 1 tsp sea salt
- 300g grass-fed beef mince
- 275g tin black beans
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp chilli powder
- 3 tbsp tomato paste
- 8 taco shells
- Lime wedges, to serve
Method
- Preheat oven to 200°C. Place taco shells on tray and bake for 15 mins.
- Heat olive oil in large frypan over medium heat. Add capsicum, onion, carrot, garlic and sea salt. Sauté for 15 mins, until vegetables have softened and sweetened.
- Increase heat slightly and add beef mince and black beans. Cook for further 5 mins, stirring continuously.
- Reduce heat to medium, add spices and tomato paste. Cook for a further 10 mins, remove from heat and allow to cool slightly before serving. The mixture may seem a little dry and you may be tempted to add water, but don't. You want it to hold up well in the tacos and not make the tacos go soft.
- Serve with wedges of lime and Mango & Grilled Corn Salsa.
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