Recipes

Bean Tacos with Mole sauce and Pink onions

Ingredients

For the onions

1 small red onion, thinly sliced

5 peppercorns

1 lime

½  orange

 

For the Mole Sauce

1tbsp oil

1 small onion, finely diced

1tbsp Chipotle chilli paste

¼ tsp cinnamon

¼ tsp cumin

¼ tsp ground coriander

½ tsp oregano

2tbsp Meridian Smooth Peanut Butter

1tbsp Meridian Date Syrup

400g tin chopped tomatoes

20g Dark chocolate, 70% - 80% cocoa solids

 

For the tacos

400g tin mixed beans

1 avocado

4 corn tacos, 20cm size

Method

Put the sliced onion into a bowl and pour over boiling water from the kettle. Steep for 1-2 minutes then drain well. Squeeze over the lime and orange juice, add the pepper corns and sprinkle with ½ a tsp on salt. Stir well and leave to stand.

Heat the oil in a saucepan and cook the onion gently for 5-8 minutes until it’s softened. Stir in the chipotle paste, cinnamon, cumin, coriander and oregano, cook for a minute until it becomes fragrant.

Stir in the peanut butter and date syrup then the chopped tomatoes and chocolate. Season and simmer for 15 minutes.

While the sauce is cooking, heat the can of beans into a saucepan for 5 minutes then drain. Skin and chop the avocado. Combine the warm beans and avocado in a bowl with salt and pepper.

Warm the tacos as per the pack instructions, spread with the mole sauce then pile on 2-3 tbsp of the bean mixture. Top with some pink onions and serve.

Notes:

Put the sliced onion into a bowl and pour over boiling water from the kettle. Steap for 1-2 minutes then drain well. Squeeze over the lime and orange juice , add the pepper corns and sprinkle with ½ a tsp on salt. Stir well and leave to stand.

Heat the oil in a saucepan and cook the onion gently for 5-8 minutes until it’s softened. Stir in the chipotle paste, cinnamon, cumin, coriander and oregano, cook for a minute until it becomes fragrant.

Stir in the peanut butter and date syrup then the chopped tomatoes and chocolate. Season and simmer for 15 minutes.

While the sauce is cooking, heat the can of beans into a saucepan for 5 minutes then drain. Skin and chop the avocado. Combine the warm beans and avocado in a bowl with salt and pepper.

Warm the tacos as per the pack instructions, spread with the mole sauce then pile on 2-3 tbsp of the bean mixture. Top with some pink onions and serve.

Notes: 

Add more or less chipotle paste according to your taste. Serve with lime and coriander.