Black Bean 'Tacos' with Tomato Salsa and Salsa Verde

Black Bean 'Tacos' with Tomato Salsa and Salsa Verde

Ready in 30 minutes • Serves 3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, June 18, 2017.
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A super healthy take on a Mexican taco, using lettuce leaves to hold all the goodness.

Ingredients

RICE

  • ½ cup Japanese brown rice
  • ¾ cup water

BLACK BEANS

  • ½ red onion, finely diced
  • 1 clove garlic, minced
  • 2 tablespoons tomato paste
  • 1-2 tablespoons taco spice mix
  • 1 carrot, grated
  • ½ teaspoon salt
  • ½ teaspoon salt and rinsed
  • 1 can chopped tomatoes
  • ¼ cup water

TOMATO SALSA

  • ½ telegraph cucumber
  • 1 tomato
  • Zest of 1 lime
  • 1 tablespoon roughly chopped coriander leaves and stalks
  • 1 tablespoon olive oil

TO SERVE

  • ½ cos lettuce, leaves separated
  • 1-2 tablespoons coriander leaves
  • 50-100g feta cheese, crumbled
  • 1 lime, cut into wedges
  • 80-100g veggie salsa verde

Steps

  1. Combine rice, water and a pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  2. While rice cooks, heat a drizzle of oil in a large, deep fry-pan on medium-high heat and cook onion for 2-3 minutes, until softened.
  3. Add garlic, tomato paste, taco spice mix, carrot and salt to pan and cook for 1-2 minutes, until fragrant. Add black beans, chopped tomatoes and water.
  4. Bring to a simmer, reduce heat to medium and cook for about 6 minutes, until sauce has thickened and reduced. Season to taste with salt and pepper.
  5. While beans are simmering, dice cucumber and tomato 1cm, add to a small bowl and toss with lime zest, first measure of coriander and olive oil. Season to taste with salt and pepper.
  6. fill cos lettuce leaves with rice, black beans and tomato salsa. Sprinkle with remaining coriander and feta and squeeze over fresh lime. Dollop with salsa verde.

Nutritional Information

Energy 2703 kj
646 kcal
Protein 16.9g
Carbohydrate 57.2g
Fat 37.5g