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    Home » Recipes by Meal Type » Vegetarian Dinner Recipes

    Sep 5, 2012 · Modified: Jun 24, 2022 by Becca Heyes · This post may contain affiliate links · 8 Comments

    Guest post at Mess Makes Food - Cheesy black bean and tomato tacos

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    This afternoon I guest posted over at Mess Makes Food to help out Miss Messy while she's away. She's currently in Bangkok - lucky girl. I spent the entire day slaving away in a hot kitchen. I know which I'd rather be doing!

    So please pop on over to Mess Makes Food to read my post here and get the recipe for these cheesy black bean and tomato tacos. They're seeeeeriously good, and really quick and easy to make.

    Do itttt, do it nooooow!

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    Comments

    1. Jen says

      October 16, 2016 at 11:23 pm

      I LOVE this recipe! I was super bummed to see that The link doesn't work anymore ? Is there another place I can get the recipe? Thanks!?? ??

      Reply
      • Becca @ Amuse Your Bouche says

        October 17, 2016 at 10:14 am

        Hiya Jen, sorry about that - think Holly's closed down her blog, which is a shame! I delved through my email archives and managed to find the recipe for you :) Enjoy!

        Cheesy black bean and tomato tacos

        Serves 2

        400g tin black beans, drained (240g when drained)
        1/2 red onion, diced
        3tbsp fresh coriander, chopped
        2-3 large tomatoes, diced
        1tsp paprika
        1/2tsp ground cumin
        1/2tsp cayenne chilli pepper
        75g cheddar cheese, grated
        2 flour tortillas
        Avocado and lettuce, to serve

        In a large bowl, combine the drained black beans, diced red onion, coriander, diced tomatoes and the spices. Stir thoroughly to combine.

        Lay one of the flour tortillas in a lightly oiled pan over a medium-low heat, and spoon half of the black bean mixture across just one half of the tortilla. Press the mixture out with the back of a spoon, and top with half of the grated cheese. Fold over the other half of the tortilla. In the space created in the pan, repeat with the remaining tortilla, black bean mixture and grated cheese (if you'd prefer, you can just cook one at a time).

        Cook for 5 minutes, or until the cheese is beginning to melt and the underside of the tortilla is golden brown and fairly crispy. Very carefully, use a large spatula to flip the tacos over to cook the other side. Some of the filling will probably fall out, but you can just spoon it back in again. Cook the other side of the taco for a further 5 minutes, or until golden brown and crispy. Serve warm with avocado and lettuce, or your favourite Mexican-style toppings, such as salsa, guacamole or sour cream.

        Reply
    2. Rachel Cotterill says

      September 07, 2012 at 8:23 am

      Those look amazing! And thanks for the tofu - now I need to get cooking :-)

      Reply
      • Becca @ Amuse Your Bouche says

        September 07, 2012 at 11:17 am

        Yay I'm glad it arrived ok! I'd love to hear / see what you make, it has a long date though so don't feel you have to use it all up straight away! :D

        Reply
    3. Abby says

      September 07, 2012 at 12:42 am

      Gorgeous photo!! I could take a bite out of my computer screen :) I nominated you for Very Inspiring Blogger award!

      http://www.seaweedandsassafras.com/2012/09/portabella-french-dip.html

      Reply
    4. Jenn Kendall says

      September 06, 2012 at 3:09 pm

      yum, off to check out the post! sounds delicious!

      Reply
    5. Emma @ Food, Fork and Good says

      September 06, 2012 at 10:19 am

      ahhhhhh man. I'm off to view!

      Reply
    6. LittleMonsterx14 says

      September 05, 2012 at 11:10 pm

      these look so amazing! you are making me hungry!

      Reply

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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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