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Chipotle black bean and broccoli tacos
- Published: 31 May 24
- Updated: 24 Jun 24
These speedy vegan black bean tacos are a midweek winner. Quick-pickling the broccoli stem saves waste and helps make a piquant salsa.
![Chipotle black bean and broccoli tacos](https://www.deliciousmagazine.co.uk/wp-content/uploads/2024/05/2024D019_MIED_TACOS_1-768x961.jpg)
Discover more easy plant-based recipes.
Ingredients
- 1 chipotle (smoke-dried jalapeño chilli, from Sainsbury’s and online), stem removed
- 2 garlic cloves, peeled but left whole
- 300ml vegetable stock, hot
- 1 head broccoli
- Juice 1½ limes, plus the remaining ½ lime
- 2 tsp olive oil
- 1 tsp dried oregano
- 2 tbsp tomato purée
- 400g can black beans, drained
- 12 small corn tortillas (check gluten-free if necessary)
- 198g can sweetcorn, drained
- Small handful coriander leaves, chopped
Method
- Dry-fry the chipotle and garlic in a large frying pan for a few minutes on each side until charred and fragrant. Transfer to a blender with the hot stock and soak for 10 minutes.
- Meanwhile, cut the florets from the broccoli and set aside. Cut off and discard the dried-out base from the stem, then chop the rest into 0.5cm pieces. Put in a bowl with the lime juice, 1 tbsp water and a pinch of salt. Set aside, stirring occasionally.
- Return the pan to a medium-high heat and add the oil. Add the broccoli florets and cook for about 3 minutes, stirring occasionally, until charred.
- Add the oregano and tomato purée to the stock in the blender and whizz until smooth. Pour into the broccoli pan with the beans and simmer for about 5 minutes until the liquid has reduced enough to just coat the beans and broccoli. Toast the tortillas in a dry frying pan.
- Stir the sweetcorn and coriander into the quick-pickled broccoli. Pile the bean mixture into tacos and top with the broccoli and sweetcorn salsa. Serve the remaining ½ lime on the side, cut into wedges.
- Recipe from June 2024 Issue
Nutrition
- Calories
- 360kcals
- Fat
- 7.1g (1.3g saturated)
- Protein
- 15g
- Carbohydrates
- 51g (8.1g sugars)
- Fibre
- 16g
- Salt
- 1.8g
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