BLACK BEAN TACOS WITH SMOKY SOUR CREAM


BLACK BEAN TACOS WITH SMOKY SOUR CREAM

SERVES: 6

DIFFICULTY


INGREDIENTS

BLACK BEAN MIX

1 Tbsp butter

1 tsp chile powder

1 tsp ground cumin

½ tsp ground oregano

½ small sweet onion, diced

1 jalapeno, diced (omit seeds for less heat)

1 (400g) can black beans, drained, rinsed and patted dry

1 lime, juiced, divided

Salt and pepper

6 medium sized corn or flour tortillas

SMOKY SOUR CREAM

½ cup Procal Light Sour Cream

1 garlic clove, pressed

1 tsp smoked paprika

TOPPINGS FOR SERVING:

6 sunny side up eggs (Optional)

Sliced avocado

Parsley

Smoked paprika

Lime wedges

METHOD

Black Bean Mix

  1. Heat the butter in a medium cast iron skillet over medium high heat. Add the chile powder, cumin, and oregano. Toast until fragrant, about 30 seconds. Add onion and jalapeno. Sauce for 5 minutes or until onion begins to brown. Add corn. Saute about 30 seconds.
  2. Reduce heat to medium. Add beans, and the juice of ½ a lime. Stir well and season with salt and pepper. Keep warm.

Smoky Sour Cream

  1. Combine Procal Light Sour Cream, garlic, smoked paprika, and remaining juice of ½ a lime in a small bowl. If you’d like the sour cream thinner, add 1 Tbsp water or more lime juice. Season with salt and pepper.

To serve

  1. To serve, scoop a few spoonfuls of bean mixture into the tortillas.
  2. Top with sliced avocado, parsley, sunny side up eggs and smoked paprika and lime juice.

 

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