Spicy Bean and Roast Red Pepper Tacos with Avocado Salsa
Ingredients
- 2 large red peppers, deseeded and cut into strips
- 3 Tbs olive oil
- Salt and black pepper
- 2 tsps balsamic vinegar
- 400g can cherry tomatoes
- 1 red onion finely sliced + more for serving
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp paprika
- Pinch cayenne pepper
- 1 Tbs chipotle sauce (optional)
- 400g cooked black beans (or kidney beans)
- 6 to 8 soft shell tacos
- Fresh coriander to serve
Avocado salsa
- 1 large avocado
- 1 spring onion, finely sliced
- Juice and zest of one lime
Preparation
Preheat the oven to 200C. Toss the red peppers in 1 Tbs olive oil and season. Arrange the peppers in a roasting pan. Roast for 30 to 40 min until slightly charred. Drizzle with balsamic vinegar after 20 mins and return to roast.
Heat the remaining oil in a medium saucepan over a medium heat and fry the onions for 7-10 mins until golden and syrupy. Add the garlic and spices. Add the tomatoes, bring to a boil, and turn down to a simmer to evaporate any liquid, stirring occasionally, then season. Add the beans and roast peppers and heat through.
Serve with the taco shells, fresh coriander, spring onions and avocado salsa.
Salsa making
Mash the avocado and combine with the spring onion, lime juice, and lime zest.
