Black Bean and Nutmeat Tacos

black bean nutmeat



  • 1 tablespoon extra virgin olive oil
  • 1 (150g) red onion, peeled and diced, reserve 1 tablespoon for salsa
  • 1/4 bunch fresh coriander, leaves picked, stalks finely chopped
  • 2 teaspoons ground cumin 1 teaspoon ground coriander
  • 2 teaspoons smokey paprika
  • 1/4 teaspoon chilli flakes
  • 1x tin Vegie Delight Nut Meat
  • 1x 400g tin black beans, rinsed and drained
  • 1 cob corn, kernels sliced from cob
  • 1 tablespoon (20ml) tomato paste
  • 1 avocado, peeled and finely sliced 12 mini tortillas or tacos


  • 2 (300g) tomatoes, diced
  • 1 tablespoon (20g) red onion, finely diced
  • 1/2 lemon or lime and black pepper


  1. Heat a frypan on medium heat, add olive oil and onion and coriander stalks and cook for 3-4 minutes, stirring frequently.
  2. Add cumin, ground coriander, smokey paprika, chilli, Vegie Delights Nutmeat, black beans, corn, tomato paste and 200ml water, and stir well to break up the nut meat.
  3. Cook for 10 minutes.
  4. Whilst taco mix is cooking combine tomatoes and onion in a small bowl, season with black pepper and chilli to taste and mix.
  5. Warm tortillas or taco shells and serve with Nut Meat Black Bean mix, avocado slices, salsa and coriander leaves.