Spicy black bean and corn tacos
with mozzarella cheese and a spicy tomato sauce
This typical Mexican 'street food' recipe combines many of the traditional ingredients with the freshness of the mozzarella cheese. It's the perfect recipe for people who like to have their food spicy!
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Nice and quick!
Preparation time:
30 min.
Difficulty level:
Easy
Allergens:
milk, wheat, gluten
Utensils:
(Hand) blender
Ingredients
Cooked black beans
Cooked corn
Red pepper
Red onion
Mozzarella
Garlic
Cayenne pepper powder
Plum tomato
Fresh coriander
Agave syrup
Wheat tortillas
La Vera paprika powder
Romaine lettuce
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2678
640
14
2
123
17
22
24
0
520
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Preheat the oven to 180 degrees.
2.
Wash all the vegetables. Chop 1/2 onion and the pepper into small pieces. Keep 1/4 of the pepper aside for the sauce. Cook the rest, along with the onion, in a frying pan with a tablespoon of oil for 3-5 minutes until golden brown. Add the corn and beans, season to taste and add half of the La Vera paprika powder. Grate the cheese.
3.
Hang the tortillas on an oven rack, so they hang downwards in the shape of a taco. Use two rows of the rack per tortilla and make sure that both ends are not too close to each other, so it will be easier to fill them later. Place the rack in the upper half of the oven and bake the tortillas for 2-3 minutes until they are shaped and hardened. Set aside.
4.
Chop the tomato and garlic. Heat a tablespoon of olive oil in a frying pan and cook the garlic until golden brown. Add the tomato, the remaining pepper, the agave syrup, the remaining paprika powder, the cayenne powder and the coriander. Cook everything for 3 minutes over high heat until the liquid evaporates and a uniform sauce has been obtained. Blend it with a hand blender to a smooth sauce.
5.