Weekly Meal Plan – Spring Week 10, 2021
Black Bean Tacos / Honey & Rosemary Chicken / Miso Salmon Sushi Bowl / Slow Cooker Bolognese
Black Bean Tacos with Corn Salsa and Japeleno Avocado Crema
Ingredients
- 8 soft tacos
- 40 g feta
- 2 tins black beans - 400g
- ½ onion - finely diced
- 1 tbsp olive oil
- 2 garlic cloves - crushed
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ½ lime - juiced
Corn Salsa
- 2 corn - husks removed and corn sliced off
- 1 red capsicum - finely diced
- 1 punnet cherry tomatoes - cut into 1/4 or 1/8
- 2 tbsp coriander - finely chopped
- ½ lime - juiced
Jalapeno Avocado Crema
- 1 avocado
- ¼ c sour cream
- 1 jalapeno - seeds removed (or not)
- 1 lime - juiced
Instructions
- Heat oil in a pan over meduim heat. Add onions and garlic and cook for 3 minutes. Add spices and combine. Pop in the black beans (including liquid) and cook for 10 minutes. Add lime juice and season with salt and pepper.
- Corn Salsa- Combine all ingredients in a bowl and season with salt and pepper.
- Jalapeno Avocado Crema - Combine all ingredients in a high speed blender with 2 tbsp water and a pinch of salt and blend until combined. Loosen with more water if required.
- Serve the beans, salsa and cream with warmed soft tacos and a sprinkle of feta.
