Vegan Black Bean Tacos

Serves 4
Total Time
40 Minutes
For the filling
1 tbsp of olive oil
2 shallots, diced
1 clove of garlic, chopped
300g of Jersey Royal potatoes, diced
300g of tomatoes, roughly chopped
1 tsp of chipotle paste
120g of black beans, drained and rinsed
To serve
Little gem lettuce leaves
2 avocados, peeled and sliced
Edible flowers and tiger pink lemons to serve
For the pickles
75ml of red wine vinegar
1 tbsp of sugar
Pinch of salt
1 large red onion, thinly sliced
6 radishes, thinly sliced
Step 1

Warm the vinegar with the sugar and salt and stir until dissolved. Bring up to the boil
then pour over the onions and radishes. Leave to steep and cool for at least 15

Step 2

To make the filling, heat the oil in a pan, add the shallot and cook gently for five
minutes until completely softened. Stir in the garlic and cook for another minute,
then add the Jersey Royal potatoes, tomatoes, and chipotle paste with 100ml water.
Bring to the boil, cover and simmer gently for 15 minutes until the potatoes are
tender. Stir in the beans and cook uncovered for another five minutes. Cool slightly.

Step 3

To serve, spoon the potato mixture into the lettuce leaves, top with avocado slices,
a few pickles and a lemon wedge for squeezing over. Garnish with edible flowers
and extra lemon wedges.

Recipe courtesy of Jersey Royals

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