A great filling for tacos, quesadillas, enchiladas or a simple toastie. The beans will keep in the fridge for a couple of days, so it’s great for lunch in a dash.
Neutral oil – we used rapeseed
1 red onion, chopped
1 clove garlic, finely chopped or crushed
400g can of black beans, drained & rinsed
2 tablespoons of Smoked Chipotle Chilli Jam
1/4 cabbage, shredded
1/2 lime, juiced
1 tsp ground cumin
To serve: tortillas, wraps etc, sliced avocado or radish, sweetcorn, spring onions, sour cream – whatever you feel like really
1 – Heat the oil in a pan over a medium heat. Fry the onion and garlic until starting to soften.
2 – Add the black beans, Smoked Chipotle Chilli Jam and 100ml of water. Cook for 5-10 minutes until the beans start to soften.
3 – Crush beans with a potato masher, leaving some whole, to create a thick tasty sauce.
4 – Meanwhile, toss cabbage with the oil, lime juice, cumin and a pinch of salt.
5 – Serve the beans onto your wraps or tortillas, with the cabbage salad on top and any other toppings you fancy.