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Photo of Chipotle & lime black bean tacos with sweetcorn relish by WW

Chipotle & lime black bean tacos with sweetcorn relish

7
4
4
SmartPoints® value per serving
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Moderate
Chilli and lime is a great flavour combination that works really well in these veggie tacos.

Ingredients

Calorie controlled cooking spray

4 spray(s)

Onion(s)

1 large, finely chopped

Garlic

2 clove(s), crushed

Mustard Powder

1½ teaspoons, level

Sweetcorn, canned, drained

198 g, rinsed

Vinegar, All Types

2 tablespoons, cider

Agave Syrup

1½ teaspoons, level

Black Beans in Water

1 can(s), medium, drained

Chipotle Paste

40 g

Lime(s)

1 medium, zest

Lime Juice, Fresh

20 ml

WW White Wraps

4 individual

Cabbage

50 g, red, finely shredded

Coriander, fresh

1 tablespoons, leaves picked

Chilli, Green or Red

1 individual, red, deseeded and finely sliced

Instructions

  1. Make the sweetcorn relish. Mist a frying pan with cooking spray and cook the onion over a medium heat for 6-8 minutes until soft. Transfer half of the onion to a bowl and set aside.
  2. Add half of the garlic and all of the mustard powder to the pan, and cook for another minute. Stir in the sweetcorn, vinegar and agave syrup. Turn the heat up to high and cook for 2-3 minutes until the liquid has evaporated. Remove from the pan and set aside.
  3. Wipe the pan clean, mist with more cooking spray and add the reserved onion and the remaining garlic. Cook for 1 minute, then add the beans and chilli paste. Cook for 2-3 minutes until warmed through, then roughly mash the beans, leaving about a quarter of them whole. Stir in the lime zest and juice, season to taste and remove from the heat. Add a splash of water to the beans mixture, if it’s too thick.
  4. Toast the wraps in a dry frying pan on both sides until they’re just starting to blister, then cut each one in half. Top each half with some of the bean mixture and a handful of cabbage, then spoon over some of the sweetcorn relish. Scatter over the coriander and sliced chilli, then serve with the lime wedges to squeeze over.

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