Black Bean Soft Tacos with guacamole
Prep time: 
Cook time: 
Total time: 
Serves: 4-5 tacos
  • 1 x 400 gram tin of black beans (or 1½ cups of home cooked beans of any type)
  • 1 x 453 gram jar of salsa - I used Mission Chunky Salsa
  • 1 packet of your favourite kind of wraps - have a look at the new ones I discovered
  • ¼ small red cabbage (approx 200 grams or 2 cups), finely shredded
  • 2 medium carrots (approx 2 cups lightly packed), grated
  • ½ small bunch fresh coriander or mint, roughly chopped
  • juice of 1 lime
  • 1-2 tablespoons extra virgin olive oil
  • 1 large ripe avocado or ½ batch of my fully-loaded guacamole
  • salt and pepper to taste
  • a small handful of spinach leaves, optional
  • 50 grams feta cheese, optional if not using guacamole
  1. Drain and rinse black beans
  2. Add the entire jar of salsa to a medium saucepan, then rinse salsa jar with about 1 tablespoon of water and add to saucepan. Add drained beans and mix together
  3. Heat over a low heat, stirring constantly, until the mix starts to bubble around the edges (note: don't heat it so much that it will burn the roof of your mouth! Both ingredients are already cooked, so you only need to heat them through)
  4. Meanwhile, quickly prepare the super-quick slaw
  5. Combine finely shredded red cabbage, grated carrot and coriander together in a bowl
  6. Add lime juice, olive oil a pinch of salt and some pepper and mix together
  7. If not using pre-made guacamole, slice avocado and put onto a serving plate
  8. Transfer bean mix to a serving bowl and place on the table with all other ingredients
  9. (or you could be lazy like me and serve it in the saucepan!)
  10. Allow everyone to construct their own soft tacos
  11. YUM!
Recipe by Healthy Home Cafe at