Black Bean Tacos

Mexican is one of my favourite cuisines and there isn’t a week that goes by that doesn’t feature at least one Mexican meal on the menu. This Black Bean Taco recipe is so quick and easy and is perfect for those nights when you don’t have a lot of time to cook something up. The thing I love is that despite being so quick and easy, it’s still a super healthy and nutritious dinner option. It’s also bound to be a hit for the whole family!

Black Bean Tacos

Vegetarian | Gluten Free

Serves 2

Ingredients

• 6 corn tortillas*

• 1 can black beans, drained and rinsed

• 1 cup cherry tomatoes, quartered

• 1/2 cup canned corn, drained and rinsed

• 1 cup iceberg lettuce, roughly chopped

• 1/2 cup greek yoghurt

• 2 lime

• Salt and pepper

Method

1. Heat the corn tortillas.

2. In the meantime, prepare the veggies and beans.

3. Assemble the tacos by dividing the black beans, cherry tomatoes, corn and iceberg lettuce evenly between the warmed corn tortillas.

4. Dollop some greek yoghurt over each and drizzle them with lime juice.

5. Season with salt and pepper to serve.

Vegan Option: to make this recipe vegan it’s as simple as swapping the greek yoghurt for a vegan alternative or leaving it out completely.

*Not all corn tortillas are created equally, I personally love the ones from La Tortilleria because they’re just corn and a bit of sea salt. Make sure you check the ingredients list of the tortillas you buy and go for one that is as natural as possible.

Be sure to snap a picture and tag me on insta @projectnourish when you make this. Can’t wait to see you enjoying them!

Love Mexican food like me? You can find my popular Mexican Nourish Bowl here, or check out my Pulled Jackfruit Tacos here.