Recipe ingredients: Serves 2
- 100g canned black beans, drained and rinsed
- 4 x chestnut mushrooms, sliced
- 1 red pepper, diced small
- 2 handfuls of lettuce, chopped small
- 1/2 small red onion, grated
- 30g frozen sweetcorn
- 4 x taco shells
- ½ tsp oregano
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp smoked paprika
- 1 tbsp tomato paste
- 1 tbsp BBQ sauce
- ½ tsp brown sugar
- Pinch of salt
- Juice of ¼ lime
Nutritional information per portion (2 tacos) excluding optional ingredients
Recipe prep & method
Black Beans are nutritionally dense despite their size! They are high in protein, carbohydrates, and fibre and are known for their ability to lower spikes in blood sugar post-eating. Mushrooms are low in calories, low in sodium, and a great plant source of protein and Vitamin D.
This is a super straightforward vegetarian recipe, ideal for quick lunches or light dinners.
**For extra protein add meat or Quorn minced (optional)
In a saucepan add all ingredients except the taco shells, lime, red pepper, and lettuce.
Turn the heat onto medium-low and cook for 10 minutes with the lid on.
Remove from the heat and mix the red peppers, lettuce & lime juice into the beans.
Load into the taco shells and enjoy!