Tacos with Goat's Cheese, Avocado & Black Beans
with pickled jalapeño & lime-dressed salad- Tarwe
- Gluten
- Milk (including lactose)
- Soja
- Mosterd
- May contain traces of allergens
- Selderij
- Milk (including lactose)
Recipe developer Steffi: "These tacos are ready in no time! You pickle the jalapeño yourself, and the goat's cheese provides a nice contrast to the spicy pepper!"
Ingredients
4 piece
Wholewheat mini tortilla
(Contains: Tarwe, Gluten May be present: Soja, Mosterd)
½ sachet(s)
Mexican-style spices
½ pack
Black beans
½ piece
Garlic
½ piece
Onion
½ piece
Bell pepper
1 piece
Little gem
½ piece
Avocado
½ piece
Jalapeño
½ piece
Lime
5 g
Fresh flat leaf parsley
(May be present: Selderij)
25 g
Goat's Cheese
(Contains: Milk (including lactose) May be present: Milk (including lactose))
Not included in your delivery
1 tablespoon
Sunflower oil
½ tablespoon
White wine vinegar
½ teaspoon
Sugar
½ tablespoon
Honey [or plant-based alternative]
½ tablespoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Cooking Steps
- Deseed the jalapeño* and slice it into thin rings.
- In a small bowl, combine the white wine vinegar with the sugar and a pinch of salt.
- Add the jalapeño and mix well to combine.
- Set aside until serving, stirring occasionally.
*Take care, this ingredient is spicy! Use as preferred.
- Chop the onion and crush or mince the garlic.
- Heat a drizzle of sunflower oil in a deep frying pan over medium-high heat. Fry the garlic and the onion for 1 - 2 minutes.
- Lower the heat to medium and add the black beans in their liquid.
- Mix well and allow to simmer for 5 - 10 minutes, or until serving.
- In the meantime, cut the bell pepper into strips.
- Heat a drizzle of sunflower oil in a frying pan over medium heat and fry the bell pepper for 5 - 6 minutes. Season with salt and pepper, then remove from the pan and set aside.
- Heat the same frying pan over medium-high heat and warm the tortillas for 1 - 2 minutes per side.
- Zest and quarter the lime.
- Roughly chop the parsley.
- In a salad bowl, combine the extra virgin olive oil with the honey, half of the parsley and the juice of a quarter lime per person.
- Add some lime zest as preferred, then season to taste with salt and pepper.
- Chop the lettuce, then transfer to the salad bowl and toss well to combine with the dressing.
- Crumble the cheese.
- Halve and pit the avocado, then remove the skin and dice the flesh.
- Stir the Mexican-style spices* into the beans, then season to taste with salt and pepper.
*Take care, this ingredient is spicy! Use as preferred.
- Top the tortillas with the black beans, along with some of the salad, the avocado and the bell pepper.
- Garnish with the cheese, the jalapeño and the rest of the parsley.
- Transfer the rest of the avocado and the bell pepper to the salad bowl, then toss well to combine.
- Serve the salad and any remaining lime wedges alongside.
