Black bean, avocado and wensleydale tacos

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I saw this, earlier this year, in Waitrose magazine. I’m not a huge fan of beans, but I cut it out anyway and decided to try it on my eldest when she said she was going veggie. She hated it and the very next day reverted to being a meat eater.

That hadn’t been my plan at all.

Anyway, this is really lovely. Fresh, filling, tasty and pretty healthy. It makes loads, easily enough for four I think.

You need:

1 red onion, chopped up thin

2 tablespoons of olive oil

1 teaspoon of ground cumin

400g drained and rinsed can of black beans

195g sweetcorn, drained (of course you can also used fresh if you have it)

Juice of one lime

1 avocado, diced up

A large, manly handful of coriander leaves, roughly chopped

40g wensleydale cheese, crumbled

As many corn tortillas as servings – about four

Fry the onion in 1 tablespoon of the oil for five mins, until just softened and translucent. Add the cumin and cook for another minute then add the black beans and sweetcorn. Warm through and take off the heat. Season to taste and now add the avocado, lime juice, the chopped up coriander leaves, half the wensleydale and half a tablespoon of the oil.

Brush the tortillas with the remaining oil and warm up in  a large frying pan and pile the bean stuff it to the tortilla. Wrap up and eat and enjoy.

ps: you can probably see we customised it with a few home grown tomatoes and some chilli. You can too. Go on I dare you.

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