Black Bean Tacos with Mango salsa

Spicy black beans and sweet mango salsa make these tacos a taste that you will never forget.

Serves 4

Ingredients

• 1 tbsp littleseed extra virgin British rapeseed oil

• 400g tin of black beans

• 1/2 red onion finely diced (you will use the other half in the salsa so, nothing will go to waste)

• 2 cloves of garlic, peeled and crushed

• 2 tbsp sriracha chilli sauce

• 1 tsp ground cumin

• 1/2 vegetable stock cube

• 1 lime

• 8 small wraps or crunchy taco shells

• 100g feta cheese/or vegan alternative

• A handful of of fresh coriander

For the mango salsa

• Half a mango (finely diced)

• 1 medium tomato (finely diced)

• 1 lime

• a handful of fresh coriander

• 1/2 red onion finely diced

Method

1. Add the oil, 1/2 a diced onion, crushed garlic and cumin to a sauce pan on a medium heat.

2. When the onion is softened, add the drained black beans to the pan along with the sriracha sauce, 1/2 a stock cube and 300ml of water.

3. Turn the heat down, but the lid on and leave to simmer for 40 minutes. check regularly to see if the liquid has disappeared if the pan in looking dry add more water.

4. Chop the mango, tomato and half a red onion into small pieces and mix together in a bowl. Chop the lime in half and squeeze the juice in, then roughly chop some coriander leaves and add to the bowl of salsa.

5. Once the bean liquid has cooked down to a thick sauce, add the juice of a lime and a handful of chopped coriander leaves.

6. To build the tacos, add a layer of beans to each wrap or shell, followed by the salsa then top with crumbled feta cheese.