Mexican · beginner
Black Bean Tacos with Quick-Pickled Onions
Smoky, spiced black beans in warm tortillas with bright pink pickled onions and creamy avocado.
- PREP TIME
- 15 min
- COOK TIME
- 10 min
- SERVES
- 3
LET’S MAKE IT
Step by step
- 01
Put the onion in a jar. Heat the vinegar, sugar, salt and 60 ml water until the sugar dissolves, pour it over the onion and set aside for at least 20 minutes.
- 02
Heat the oil in a pan over medium heat. Add the garlic, cumin and paprika and stir for 30 seconds.
- 03
Add the beans and 3 tbsp water. Cook for 5 minutes, mashing about a third of the beans. Season with salt and a squeeze of lime.
- 04
Warm the tortillas in a dry pan for 30 seconds per side.
- 05
Fill the tortillas with beans, sliced avocado, pickled onions and cilantro. Serve with lime wedges.
A LITTLE KITCHEN KNOW-HOW
Quick pickling
Pouring a hot vinegar-salt-sugar brine over thinly sliced vegetables softens them and adds sharp, bright flavor in about 20 minutes.
Notes from the kitchen
- Pickled onions keep in the fridge for about 2 weeks in a clean, sealed jar.
- Choose tortillas labelled 100% corn if you need gluten-free; some brands add wheat flour.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
Estimated nutrition
Values from the source recipe, per serving. Estimates may vary with ingredients and portions.
- fat
- 15 g
- Carbohydrates
- 58 g
- calories
- 410 kcal
- protein
- 14 g