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

ByBecca Heyes
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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!

Vegetarian Food Blogger

Becca Heyes has been a vegetarian food blogger, recipe developer and cheese eater extraordinaire since 2011. She's been a vegetarian for significantly longer, after having stopped eating meat out of pure stubbornness at the tender age of 9. She spends her life testing recipes, sharing them with fellow veggie-lovers, and trying to think of new ways to say 'cheesy'.

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8 Comments

  1. 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

    1. 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