Black bean & Jersey Royal tacos
Servings
4
Prep Time
Prep time: 15 mins. Cook time: 25 mins.
Ingredients
For the filling:
1 tbsp olive oil
2 shallots, diced
1 clove garlic, chopped
300 g Jersey Royal potatoes, diced
300 g tomatoes, roughly chopped
1 tsp chipotle paste, add more to taste
120 g black beans, drained and rinsed
To serve:
Little gem lettuce leaves
2 avocadoes, peeled and sliced
Edible flowers, we used violas
Lemons to serve
For the pickles
75 ml red wine vinegar
1 tbsp sugar
Pinch of salt
1 large red onion, thinly sliced
6 radishes, thinly sliced
Instructions
1. Warm the vinegar with the sugar and salt and stir until dissolved. Bring up to the boil and then pour over the onions and radishes. Leave to steep and cool for at least 15 minutes.
2. To make the filling, heat the oil in a pan, add the shallot and cook gently for 5 minutes until completely softened. Stir in the garlic and cook for another minute, then add the Jersey Royal potatoes, tomatoes and chipotle paste with 100 ml water. Bring to the boil, cover and simmer gently for 15 minutes until the potatoes are tender. Stir in the beans and cook uncovered for another 15 minutes. Cool slightly.
3. To serve: Spoon the potato mixture into the lettuce leaves, top with avocado slices, a few pickles and a lemon wedge for squeezing over. Garnish with edible flowers and extra lemon wedges.