Black Bean Tacos with Creamy Avocado Dip, Pickled Red Onion & Fetta

Peel and dice 1/2 red onion. Peel and mince garlic. Drain and rinse black beans. Fry onion gently in 1Tbsp of oil on medium heat until caramelising, about 5 minutes. Add the chipotle & smoked paprika and garlic and fry for another minute. Add beans and cook for 5-7 minutes. Mash the beans as you cook them or leave them whole if you prefer. Keep warm.

Tip! If you're adding protein to this recipe this step is a good place to prepare and properly cook your protein to ensure it's safe to eat.

Juice lime. Peel and finely slice the remaining red onion and combine with lime juice and sugar, allow to sit while you prepare the rest of the meal. Crumble Danish fetta. Cut cherry tomatoes in half. Pick coriander leaves and roughly chop (discarding stems).

In a jug or bowl combine the avocado flesh (discarding skin and pit), roughly chopped jalapeno and some of the coriander (to taste). Blend with a stick mixer until smooth and season with salt and pepper to taste.

Warm the flour tortillas by heating a frying pan on low heat and warming the tortillas one at a time on either side.

Tip! You can also leave tortillas in the plastic packaging and microwave for 20 seconds instead but remove the silicone packet first.

Load up each tortilla with beans, a drizzle of avocado dip, a sprinkle of fetta, some cherry tomatoes, coriander and some pickled red onion.

Peel and dice 1/2 red onion. Peel and mince garlic. Drain and rinse black beans. Fry onion gently in 1Tbsp of oil on medium heat until caramelising, about 5 minutes. Add the chipotle & smoked paprika and garlic and fry for another minute. Add beans and cook for 5-7 minutes. Mash the beans as you cook them or leave them whole if you prefer. Keep warm.

Tip! If you're adding protein to this recipe this step is a good place to prepare and properly cook your protein to ensure it's safe to eat.

Juice lime. Peel and finely slice the remaining red onion and combine with lime juice and sugar, allow to sit while you prepare the rest of the meal. Crumble Danish fetta. Cut cherry tomatoes in half. Pick coriander leaves and roughly chop (discarding stems).

In a jug or bowl combine the avocado flesh (discarding skin and pit), roughly chopped jalapeno and some of the coriander (to taste). Blend with a stick mixer until smooth and season with salt and pepper to taste.

Warm the flour tortillas by heating a frying pan on low heat and warming the tortillas one at a time on either side.

Tip! You can also leave tortillas in the plastic packaging and microwave for 20 seconds instead but remove the silicone packet first.

Load up each tortilla with beans, a drizzle of avocado dip, a sprinkle of fetta, some cherry tomatoes, coriander and some pickled red onion.