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Diet Recipe: Mexican Street Food Tacos with Quick Coriander Salsa

These are a fab lunch and only take 10 minutes if you do a spot of multi tasking and make the salsa while the beans are cooking. Instead of the corn tacos you can use wholegrain or wheat-free wraps.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizers, Breakfast & Brunch
Cuisine Mexican
Servings 2

Ingredients
  

  • #For the Pink Onions#
  • 1/2 medium red onion, thinly sliced
  • 1 tablespoon freshly squeezed lime juice
  • Pinch of flaked sea salt, such as Maldon
  • #For the Beans#
  • 100% mild and light olive oil spray
  • ½ medium red onion, thinly sliced
  • 1 heaped teaspoon ground cumin
  • 1 x 400 g tin black beans or pinto beans, drained
  • ½ teaspoon vegetable bouillon powder ’
  • ½ mild red chilli, seeds removed, finely chopped
  • Small handful fresh
  • coriander, tender stalks and leaves chopped
  • Pinch of flaked sea salt, such as Maldon
  • Freshly ground black pepper
  • #For the Salsa#
  • 2 medium vine-ripened tomatoes, finely chopped
  • ½ mild red chilli, seeds removed, finely chopped
  • 1 tablespoon freshly squeezed lime juice
  • Small handful fresh
  • coriander, tender stalks and leaves chopped
  • Pinch of flaked sea salt, such as Maldon
  • #To Finish#
  • 4 ready-made corn tacos

Instructions
 

  • Preheat a fan oven to 180°C.
  • Toss the onion with the lime juice and salt in a shallow bowl and set aside.
  • Spray a non-stick frying pan lightly with olive oil and place over a medium- high heat. Add the onions and fry for 5 minutes until softened and turning golden.
  • Stir in the cumin and fry for 30 seconds then stir in the beans, bouillon and 75ml water. Simmer vigorously for 3-4 minutes then mash a few of the beans against the side of the pan. Stir through the red chilli and coriander and season with salt and black pepper.
  • While the beans are simmering, toss the salsa ingredients together. Pop the tacos in the oven to reheat according to packet instructions.
  • Drain any excess liquid off the onions and stir this into the beans.
  • Fill the tacos with the warm black beans followed by the coriander salsa. Scatter over the pink onions and serve.
Keyword Diet Recipes