Healthy Delicious Lime and Chipotle Black Bean Tacos

October 30, 2014


Autumn is definitely upon us, and with it comes a certain switch in appetite. As the mind begins to bend towards turkey and pumpkin pie, it is hard to forget your cravings for tacos. This, my friends, is where this recipe comes in handy.

With the change in season definitely does come a change in appetite, but with that in mind it is important to maintain a healthy diet. That is not to say that you can’t get a taste for the season. This deliciously healthy recipe with easily become a regular at your table through the fall.


For the beans you will need garlic 2 cloves each peeled and finely chopped, olive oil, 1 tsp. of ground cinnamon, ground cumin, and chipotle paste, 400 grams of canned black beans, and salt and pepper to season.

The salsa will need 20 cherry tomatoes, a finely chopped red chili pepper, ½ tablespoon of lime juice, extra virgin olive oil, and fresh coriander to season with.

The guacamole will simply need an avocado and lime. The vegetable salad will need a small apple that has been sliced into small pieces, ½ of a lime, a few leaves of gem lettuce, 4 sliced radishes, and some fresh coriander.

Finally you will also need tortillas, either corn or wheat according to preference, and some manchego cheese to season.


Heat a frying pan to medium and then add the garlic and a little dash of olive oil until the edges of the garlic begin to brown. Next, add the cinnamon, chipotle paste and cumin into the mix and stir it in for another minute. Add the beans in with the can’s juice and cook that for 10-15 minutes, seasoning with the salt and pepper as you go.

Chop the tomatoes into chunks on a board, and add the coriander and chili slices. Make sure to chop this mixture up all together until fine. Season it and then put it into a bowl. Peel the avocado next and mash it into a separate bowl with salt and pepper. Squeeze some lime juice and a very little bit of olive oil and continue to smash until it is paste.

Put the apple slices and radishes into a different bowl. Squeeze the ½ lime juice on top, then add the lettuce and coriander. Season on top with salt and pepper, and mix/smash this together as well.

Finally, after heating the tortillas, serve all in separate bowls and plates for people to create their own. Remember, tacos are finger food, so dig in and enjoy!

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