Ingredients - serves 2
12 Crunchy taco shells
Coconut yogurt to top
Red and green chilli to top
1 Pomegranate
2 avocados
800g black beans
1 tablespoon extra-virgin olive oil
½ cup finely chopped white onion
¼ teaspoon fine sea salt
2 cloves garlic, pressed or minced
½ teaspoon chili powder
¼ teaspoon ground cumin
1 tablespoon lime juice
bbq sauce
Method
In a medium saucepan over medium heat, warm the olive oil until shimmering.
Add the onions and salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes.
Add the garlic, chili powder and cumin. Cook, stirring constantly, until fragrant, about 30 seconds. Pour in the drained beans and water. Stir, cover and cook for 5 minutes.
Reduce the heat to low and remove the lid. Use a potato masher or the back of a fork to mash up about at least half of the beans, until you reach your desired consistency. Continue to cook the beans, uncovered, stirring often, for 3 more minutes.Remove the saucepan from the heat and stir in lime juice.
Taste, and add more salt and lime juice if necessary. If the beans seem dry, add a very small splash of water and stir to combine.
Put the beans and chopped avocado in the taco shells
Top with pomegranate, chilli, yogurt and bbq sauce