Mexican Black Beans

Delicious beans, loaded into tortillas with fresh avocado, coriander and a squeeze of lime. Totally irresistible.

Mexican Black Beans

Serves 4


1 tbs olive oil
1 onion, finely chopped
1 chorizo sausage, diced
1 long red chilli, finely chopped
1 tsp sweet paprika
400g tinned chopped tomatoes
1/2 cup fresh cherry tomatoes, halved
2 tsp brown sugar
2 coriander roots, finely chopped
400g can black beans
1 cob corn, kernels shaved off
sea salt and freshly cracked pepper
diced avocado, coriander, lime and tortillas to serve


Heat the olive oil in a deep frying pan and saute the onion and chorizo until soft. Add the chilli, paprika, and cook for 2 minutes or so.

Add the tinned and fresh tomato, sugar, coriander root, beans, corn and season well with salt and pepper. Simmer on a low heat for 20 minutes or until thickened.

Serve and pile into soft tortillas with diced avocado, coriander and a squeeze of lime.