Halloumi Bean Tacos
Updated: Mar 2
What is life without tacos? No life at all.
If you, like me, are mad-for-Mexican you may have noticed that big chains, takeaways and recipes will stick to the same few "safe meat options" as I call them: barbacoa beef, beef chilli, chicken and pulled pork. Rightly so, because these flavours are absolutely banging, but if you're looking for a meat-free alternative or something to break the meat-monotony then try these Halloumi and Black Bean Tacos.
Halloumi Bean Tacos
Prep time: 10 mins
Cook time: 15 mins
Special equipment needed:
Little taco holders if you want to be super fancy (Click the ad at the side to buy mine)
6 small Tortillas
1 Lime, zested and juiced
30g Coriander, chopped
1 can Black Beans, drained (roughly 200g drained weight)
1 Halloumi block (200-250g)
3 tbsp Mayonnaise
½ Iceberg Lettuce, shredded
1 Garlic clove, crushed
1 tbsp Tomato Paste
2 ½ tbsp Chipotle Paste
Build your tacos and drizzle with more of your lime mayo and a sprinkling of chopped coriander
Heat the tortillas. You can do this in a frying pan, by dry frying each side for 1 minute then placing in a taco holder or putting to one side on a plate or serving dish. You can also do this in the oven by baking them at 200℃ for 3 minutes until lightly browned
Combine the mayo, lime zest, lime juice and ½ tbsp of chipotle paste in a bowl and set aside. This is your spicy lime mayo for taco building time!
Heat a drizzle of oil (use chilli oil for extra flavour) and gently fry off the garlic, tomato paste and chipotle paste for 1 minute
Add the black beans and the water. Bring to a gentle simmer and let the pan reduce and thicken
Meanwhile, chop the halloumi into bite-sized chunks and fry off in a separate pan
Gently mash half the beans with the back of a spoon once thickened and give it a good stir
Add the fried halloumi to the pan and you are ready to build your tacos!
Spread some lime mayo on each taco, sprinkle with shredded lettuce and top with the halloumi-bean mix
Finish with a drizzle more mayo and chopped coriander
and remember, anyone can cook!
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