Name: Tacos with black beans and tomato salsa
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 300.00 g black beans dried, soaked; 2.00 onion sliced; 3.00 garlic cloves, crushed; 2.00 tinned tomatoes chopped; 1.00 green pepper chopped; 10.00 ml chilli paste; 10.00 ml vinegar wine; 3.00 tomatoes large, chopped; 2.00 garlic cloves, crushed; 5.00 ml chilli paste; fresh coriander small handful; to serve to serve; 100.00 g cheddar cheese grated; 1.00 lemon cut into wedges; fresh coriander to garnish; 1.00 avocado peeled and cubed; 12.00 taco shells

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Ingredients (17)

300.00 g	black beans — dried, soaked
2.00	onion — sliced
3.00	garlic — cloves, crushed
2.00	tinned tomatoes — chopped
1.00	green pepper — chopped
10.00 ml	chilli paste
10.00 ml	vinegar — wine

SALSA

3.00	tomatoes — large, chopped
2.00	garlic — cloves, crushed
5.00 ml	chilli paste
	fresh coriander — small handful
	to serve — to serve
100.00 g	cheddar cheese — grated
1.00	lemon — cut into wedges
	fresh coriander — to garnish
1.00	avocado — peeled and cubed
12.00	taco shells

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Method:

Drain beans and rinse. Put into cold water and boil for 10 minutes. Reduce heat and simmer for about one hour or until tender.
Heat oil in a shallow pan and cook onion and garlic until soft. Add tomatoes, green pepper and chilli and simmer for 10 minutes.
Drain beans and add to sauce together with vinegar. Simmer rapidly for about 10 minutes to thicken.
SALSA: Process tomatoes, garlic, chilli and coriander together in a food processor for a few seconds.
TO SERVE: Warm taco shells in a hot oven or under grill. Fill with bean mixture. Top with cheese, a wedge of lemon and spoon of salsa.
Garnish with coriander and avocado.