Black Bean Tacos with
Lime Slaw and Guasacaca
utensils
4 servings
clock
25 minutes
We love the intense flavours in South American cooking and this recipe has everything you could want:
a little spice, zest and creamy avocado. We serve Guasacaca, a Venezuelan avocado sauce,
on our food truck and it goes down a treat.
Here we show you how to make one of our lunchtime favourites...
INGREDIENTS
method
For the Black Beans
Prepare the slaw
1/2 medium yellow onion
1 tbsp olive oil
1 tsp granulated white sugar
2 x 400g tins of black beans, drained and rinsed
100ml vegan vegetable stock
1 chipotle pepper plus 3 tbsp of adobo sauce (or you can use up to
3 tbsp pre-made chipotle paste, depending on taste)
Pinch of cinnamon
Pinch of oregano
1/2 tsp cocoa powder
1 tsp cumin
2 tbsp tomato puree
2 cloves of garlic, crushed
Salt and pepper to taste
Grate or chop red cabbage and carrots and mix together in a large
bowl. Add the lime juice, zest and vinegar and mix well. Season to
taste.
8 x 15cm corn tortillas for the tacos
Coriander for garnish
For the Lime Slaw
1/4 small red cabbage
4 medium carrots
2 limes, zested and juiced
1 tsp apple cider vinegar
Salt and pepper to taste
For the Guasacaca
1/2 medium avocado
1/2 green bell pepper
1/2 bunch spring onions (whites reserved for another recipe)
30g fresh parsley
30g fresh coriander
2 cloves garlic, peeled
1/8 tsp cumin
1/2 tsp dried oregano
2 tbsp soy sauce
1 lime, juiced
1/2 cup vegetable oil
1 x 1/4 cup water
Dash of salt and pepper
Prepare the guasacaca
Wash the spring onions and fresh herbs and set aside. Chop the
green bell pepper into three or four pieces and remove seeds.
Stone the avocado and reserve the flesh. Add all of these ingredients plus the garlic, herbs and spices, soy sauce, lime juice, oil and
water to a blender. Blend on a high setting in your food processor,
or even smoothie maker, for about 1 minute until mixture is combined and smooth. Season with salt and pepper to taste.
Prepare the beans
Fry the onion in the olive oil until translucent. Add the sugar
and stir. Pour in beans and add the stock. Stir in the chipotles (or
paste) as well as the crushed garlic and tomato paste. Add herbs
and spices plus the cocoa and then cook for 15-20 minutes on a
medium heat until sauce thickens and beans are throughly heated
through. Season with salt and pepper to taste.v
Assemble meal
Heat corn tacos as per instructions on the packet. Spoon black
bean mixture into individual tacos (allow two per person) and top
with guasacaca and coriander garnish. Serve alongside lime slaw.
We recommend inviting your friends to get involved with
assembling the tacos, it’s super fun and you’ll enjoy the meal even
more!