Mexican black beans with spicy avocado and grilled tortilla
Mains
3 ratingsRate

Mexican black beans with spicy avocado and grilled tortilla

Reviewed by our expert panel
Serves: 4
Time to make: 45 mins
Total cost: $16.80 / $4.20 per serve

(at time of publication)

Ingredients

More weights & measures
  • spray oil
  • 1 large onion, finely chopped
  • 1 large carrot, peeled, diced
  • 1 small courgette, trimmed, diced
  • 2 cloves garlic, minced
  • ½-1 teaspoon Mexican seasoning, plus extra ¼ teaspoon
  • 2 tablespoons no-added-salt tomato paste
  • 2 x 400g cans black beans, drained, rinsed
  • 400g can no-added-salt chopped tomatoes
  • ½ firm ripe avocado, diced
  • 2 tablespoons chopped fresh coriander
  • 4 corn tortillas, grilled

    • Instructions

    1 Spray a large saucepan with oil. Set over a medium heat. Add onion, carrot and courgette. Cook, stirring occasionally, for 5-6 minutes or until soft. Add garlic and Mexican seasoning. Cook, stirring, for 1 more minute. Add tomato paste and cook for 1 more minute.

    2 Add black beans and tomatoes to saucepan with 1 cup water. Bring to the boil, reduce heat and simmer for 20 minutes or until mixture is thick.

    3 Meanwhile, combine extra chilli powder with avocado and coriander in a medium-sized bowl.

    4 Place 1 grilled tortilla on each serving plate. Top with bean mixture and spicy avocado. Serve immediately.

    Variations

    Make it gluten free: Use gluten-free Mexican seasoning and tomato paste.

    Nutrition Info (per serve)

    • Calories 475cal

    • Kilojoules 1990kJ

    • Protein 19g

    • Total fat 12g

    • –Saturated fat 2g

    • Carbohydrates 70g

    • –Sugars 15g

    • Dietary fibre 16g

    • Sodium 410mg

    • Calcium 110mg

    • Iron 7mg

    Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
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    Author: Chrissy Freer - B App Sc Nut, Grad Cert Human Nut
    Photographer: Mark O'Meara
    First published: Jun 2014

    One comment on Mexican black beans with spicy avocado and grilled tortilla

    1. Helen Smith April 29, 2021 at 8:00 am #

      We loved this recipe served in taco “boats”. Quick and easy altho we had no courgettes so just left them out.

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