Name: Healthy tacos
Total time: 30 min
Yield: Serves 4
Cuisine: Mexican
Ingredients: 1 red onion thinly sliced; 75ml cider vinegar; 2 tsp sweet smoked paprika; 1 tsp ground cumin; 1 tsp chipotle flakes; 2½ tbsp olive oil; 2 courgettes trimmed and sliced into 1cm rounds; 2 cloves garlic finely chopped; 400g can black beans rinsed and drained; a large handful coriander; 120g dairy-free yogurt; 1 lime juiced; 8 small corn tortillas; 150g salad leaves; 1 small avocado thinly sliced

Taco Topped with Sliced Charred Courgette, Black Beans and Red Onion

1 red onion
thinly sliced
75ml cider vinegar
2 tsp sweet smoked paprika
1 tsp ground cumin
1 tsp chipotle flakes
2½ tbsp olive oil
2 courgettes
trimmed and sliced into 1cm rounds
2 cloves garlic
finely chopped
400g can black beans
rinsed and drained
a large handful coriander
120g dairy-free yogurt
1 lime
juiced
8 small corn tortillas
150g salad leaves
1 small avocado
thinly sliced

Method

step 1
Combine the onion and vinegar in a small bowl with a pinch of salt and set aside. Mix the paprika, cumin, chipotle flakes and 2 tbsp of olive oil in a large bowl, seasoning well. Add the courgettes and toss together until coated. Put a large frying pan on a medium-high heat and, once hot, add the courgettes – you will probably need to do this in two or three batches. Cook on each side for 2-3 minutes or until deep in colour and charred, then transfer to a plate lined with kitchen paper. Cover and set aside.
step 2
Without cleaning the frying pan, add the remaining oil. Cook the garlic for 30 seconds, then add the black beans with a splash of water, cooking through for a few minutes until just warm and the water has evaporated. Season to taste, cover and set aside.
step 3
Finely chop half the coriander and put in a bowl along with the yogurt, lime juice and zest, mix together and season to taste. Heat the tortillas according to pack instructions.
step 4
Strain the pickled onions. When it’s time to build your tacos, layer the tortillas with the salad leaves and avocado. Sprinkle over the black beans and top with the courgettes, a drizzle of the herby lime yogurt and some of the pickled onions. Garnish with the remaining coriander (you can keep as is, or roughly chop if you’d prefer) and serve with the lime wedges to squeeze over.