Black bean tacos with quick pickled onion
Smoky cumin black beans in warm tortillas with bright pink quick-pickled onion, avocado, crumbled feta and cilantro. Meat-free and on the table in 15.
- Prep
- 7 min
- Cook
- 8 min
- Serves
- 2
- Per serve
- 800 kcal
Ingredients
Method
Put the onion in a heatproof bowl or jar. Microwave the vinegar, sugar and salt in a mug until hot, stir to dissolve, then pour over the onion and press it under. Leave it to turn pink while you cook.
Heat the oil in a skillet over medium heat. Add the garlic, cumin, paprika and chili powder and stir until fragrant.
Add the beans and water and simmer, stirring, until thick and saucy. Squash about a third of the beans with the back of a fork so they hold together in the tortillas. Season with salt.
Meanwhile, warm the tortillas in a dry skillet for about 20 seconds a side, or wrapped in a damp paper towel in the microwave, then keep them wrapped in a kitchen towel.
Fill the tortillas with beans, avocado, a tangle of drained pickled onion, feta and cilantro. Serve with lime wedges.
Tips
- Slice the onion as thinly as you can, ideally on a mandoline. Thin slices pickle in 10 minutes; thick ones need hours.
- Leftover pickled onion keeps for 2 weeks in the fridge and is great on everything.
- For vegan tacos, swap the feta for extra avocado or a dollop of dairy-free yogurt. Use certified gluten-free corn tortillas for gluten-free.
