Easy black bean tacos with vegan sour cream

Having a super quick & tasty recipe up your sleeve is essential to lazy summer days and feeding unexpected visitors. With a few simple ingredients in the cupboard you’ll be all set to serve up a quick Mexican style meal.

The key is to have great salsa and good quality corn tortillas. I use LaMorena Red Mexican Sauce and Tio Pablo tortillas. You’ll find both in the international section of most supermarkets. And be sure to serve with a squeeze of fresh lime juice and a sprinkle of coriander.

makes 4 servings


2x cans black beans (Delmaine), rinsed & drained

1-2 cans LaMorena Red Mexican Sauce

Simply add the beans and sauce to a pan and heat through. Mash with a fork as it’s heating so you get a variation in texture. Add more chilli/ jalapenos as desired.




fresh coriander

lettuce + carrot, shredded (optional)

Prepare the tortillas by lightly wetting and cooking in a hot pan for 30 seconds each side. Fill with beans, fixings and top with vegan sour cream, lime juice and fresh coriander.