Ingredients (for approx. 4 servings):

  • For the filling:

    • 1 tbsp olive oil
    • 1 yellow onion, finely chopped
    • 2 garlic cloves, pressed
    • 1 red pepper, diced
    • 1 tin (approx. 400 g) chopped tomatoes
    • 1 tin (approx. 400 g) black beans, rinsed and drained
    • 1 dl sweetcorn kernels (frozen or tinned)
    • 2 tbsp hemp seeds
    • 1 tsp cumin
    • 1/2 tsp chilli powder (or more to taste)
    • 1/4 tsp smoked paprika
    • Salt and black pepper to taste
    • Juice from 1/2 lime
    • Fresh coriander, chopped (for garnish)

  • For serving:

    • 12-16 small tortillas (corn or wheat)
    • Optional accompaniments:
      • Avocado or guacamole
      • Salsa (e.g. pico de gallo, tomato salsa)
      • Soured cream or vegan crème fraîche
      • Shredded red cabbage
      • Pickled red onion
      • Lime wedges

Method:

  1. Prepare the filling: Heat the olive oil in a large frying pan over medium-high heat. Add the onion and fry until soft and translucent, about 5 minutes.
  2. Add the garlic and pepper and fry for a further 3-5 minutes until the pepper begins to soften.
  3. Stir in the chopped tomatoes, black beans, sweetcorn kernels, hemp seeds, cumin, chilli powder and smoked paprika. Season with salt and black pepper.
  4. Let the sauce simmer, covered, for about 10-15 minutes, stirring occasionally, so the flavours combine and the sauce thickens slightly.
  5. Taste the filling and add more seasoning, salt or pepper if needed. Squeeze in the lime juice.
  6. Warm the tortillas: Warm the tortillas according to the packet instructions. You can also warm them in a dry frying pan for a few seconds per side until soft and pliable.
  7. Serve: Fill the warm tortillas with the vegetarian bean filling. Top with chopped coriander and your favourite optional accompaniments.

Tips:

  • For an extra protein boost, add crumbled tofu or quorn to the filling. Fry it separately and mix in towards the end of the cooking time.
  • If you like it hot, add a finely chopped jalapeño or a little cayenne pepper to the filling.
  • The filling can be prepared in advance and kept in the fridge for up to 3 days. Reheat thoroughly before serving.
  • Hemp seeds add a light nutty flavour and a good boost of protein and omega-3 fatty acids to your tacos.