Black bean tacos with pineapple

Ingredients

• 75 gCorn tortillas (3 piece)
• 150 gBlack beans, drained
• 60 gSweetcorn
• 15 gLime (½ piece)
• 5 gCanola oil (1 tsp)
• Red onion, coriander, cumin, chilli, salt
• 80 gPineapple
• 60 gRice, raw
• 20 gSpring onion

How to make it

1. Warm the beans in the oil with the cumin, chilli and salt for five minutes, crushing a few of them.
2. Dice the pineapple and red onion, mix with lime and coriander. Cook the rice.
3. Warm the tortillas in a dry pan for 30 seconds a side.
4. Beans, sweetcorn, pineapple salsa and spring onion onto the tortillas, rice alongside, fold and eat.

One tip

Corn tortillas crack when cold. Warm, they turn soft and fold.

Nutrition per serving

Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.