Black bean tacos
Drain and rinse the black beans, place a medium heavy bottomed pan on the hob, add the oil and gently heat. Tip in the onions and cook until soft, then add the drained and rinsed black beans and garlic, cook for 3 minutes. Keep stirring so the black beans don’t catch on the base of the pan.
Pour in the Almond Breeze® and stir. Add the bay leaves, a pinch of salt and a good grind of black pepper and stir. Finely chop the fresh coriander and add to the black beans and cover with the pan lid. Bring to a slow simmer, stirring occasionally for 30 minutes until the black bean mix has thickened and the black beans are soft.
To make the onion side dish – Finely slice half an onion into long strands, place in a bowl and squeeze over the juice of ½ a fresh lime. Massage together, set to one side.
To make the spicy chickpeas – place a large frying pan on the hob over a medium heat and add the oil. Rinse and drain the chickpeas then add to the pan with all the spices and maple syrup, stir so that the chickpeas are coated with the spices and then gently cook for 10 minutes, regularly moving the chickpeas around the pan.
To make the mango, tomato and cucumber salad – chop each into small bite-sized pieces. Mix in a bowl and squeeze over a little lime juice, a pinch of salt and stir.
Heat 8 tacos in the oven, according to the packet instructions.
To serve, fill the base of the tacos with the hot black beans, add a spoonful of chickpeas and then load with the salads. Finish with fresh coriander, a dollop of guacamole and grated cheese.