Avocado and black bean tacos

1 tbsp Olive oil

1 Diced red capsicum

½ Diced red onion

2 Cans black beans, drained not rinsed

½ cup Reserved black bean liquid

1 Diced tomato

75 g Baby spinach, roughly chopped

1 tbsp Taco seasoning

12 Small tortillas

1 cup Shredded cheese

1 Sliced avocado

Hot sauce

Avocado crema

1 Avocado

⅓ cup Plain Greek yogurt

¼ cup Coriander

1 Clove garlic

3 tbsp Lime juice

½ tsp Salt

½ tsp Pepper

Preheat the oven to 180°C and spray a large baking tray with olive oil.

Heat the olive oil in a large pan over medium heat. Add the capsicum and onion; cook for 5 to 6 minutes, until soft.

Add black beans, tomato, spinach, taco seasoning, and the reserved black bean liquid. Use a potato masher or the back of a wooden spoon to partially mash about half of the black beans. Simmer for 2 to 3 minutes, until the mixture thickens.

Place tortillas on a plate and cover with a damp paper towel. Microwave for 30 seconds, until tortillas are warm and pliable.

Arrange the tortillas on the baking tray. Sprinkle half of each tortilla with a little cheese, followed by 2–3 tablespoons of the black bean mixture. Top with another light sprinkle of cheese, and fold over the tortilla; press to adhere. Repeat with the remaining tortillas.

Now prepare the avocado crema. In the bowl of a food processor, combine the avocado, yoghurt, coriander, garlic, lime juice, salt, and pepper. Blend until smooth and creamy.

Bake the filled tortillas for 10 to 15 minutes or until golden, flipping halfway. Serve with the avocado crema and sliced avocado on top.

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