Mexican Black Bean Tortillas

Ingredients

Red Cabbage Slaw:

  • 1/4 cup rice or apple cider vinegar
  • 1 tablespoon sugar
  • 2 tablespoons olive oil
  • 1/4 head red cabbage, finely shredded
  • 1 large carrot, grated
  • 1/4 cup each, chopped parsley and coriander

Beans:

  • 2 tablespoons olive oil
  • 1/3 cup lime juice
  • 4 tablespoons coriander or flat-leaf parsley, chopped
  • 2 cloves garlic, crushed
  • 1 teaspoon brown sugar
  • 1/2 - 3/4 teaspoon red chili flakes
  • 1/2 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 cup black beans, rinsed and drained
  • 1 cup corn

Guacamole:

  • 2 ripe avocados
  • 1/2 red onion, minced (about 1/2 cup)
  • 1-2 long red chillies, stems and seeds removed, minced (start with 1/2)
  • 2 tablespoons coriander leaves, finely chopped
  • 1 tablespoon lime (or lemon) juice
  • 1/2 teaspoon salt
  • dash of black pepper
  • 1/2 ripe tomato, seeds and pulp removed, chopped

To serve:

  • Flour tortillas

Method

Beans:

  1. Whisk olive oil, lime juice, coriander, garlic, brown sugar, chili flakes, cumin and salt (or process together in a small blender)
  2. Combine marinade with beans and corn, and heat until warm.

Coleslaw:

  1. Combine all coleslaw ingredients in a bowl. Season with salt and pepper, to taste.

Guacamole:

  1. Cut avocados in half. Remove seed. Scoop out flesh and put in mixing bowl.
  2. Mash avocado with a fork.
  3. Add onion, coriander, lime, salt and pepper, and mash some more.
  4. Cover surface with plastic wrap and refrigerate.
  5. When ready to serve, add chopped tomato and mix.

Serve beans in tortillas with coleslaw and guacamole on the side.