Black Bean Tacos with Grilled Nectarine

Updated: Apr 24, 2019

(Serves 2)


2 tbsp extra avocado oil, plus extra for brushing

4 garlic gloves, finely chopped

1 red onion, diced

1 dried poblano chili, soaked in 100ml hot water for 10 minutes, then deseeded

2 tbsp tomato paste

1 can of black beans, drained

2 ripe nectarines, stoned and cut into thick wedges

4 spinach tortillas (shop bought)

1 ripe avocado

Handful of Cilantro

½ lime

Salt and pepper


1. Heat the oil in a saucepan over medium heat, add the garlic and red onion and saute for a few minutes until softened.

2. Put the poblano chili and its soaking water in a blender with the tomato paste and blitz until smooth.

3. Add the black beans to the onion and garlic with the blended chili and tomato paste and simmer for 5 minutes.

4. Meanwhile, brush the nectarine wedges with avocado oil, place on a hot griddle pan, turning frequently, until lightly charred all over. The nectarines only need 2-3 minutes.

5. Build your tacos with the avocado, black beans and nectarines. Garnish with cilantro and lime.

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