Open Tacos with black beans

Black beans are rich in antioxidant compounds called anthocyanins the same compounds in blueberries, grapes and cranberries for half the price. Tacos are a great way to get more of these fiber rich antioxidant beans in your diet. Open tacos means you can pile up the bean mix with leafy greens, chopped tomato, avocado, sauerkraut, coriander, jalapeno and crème fraîche - these are a hit at our house!

Ingredients:

Tin of black beans (Honest to goodness brand do organic black beans or Old El Paso brand is at supermarkets)

3/4 of a tin of organic tomatoes

1/2 packet of taco seasoning (I use Old El Paso brand if I have run out of my own blend)

1/2 red onion, chopped

Olive oil

Taco shells

Mixed salad leaves

Chopped cherry tomatoes

Chopped cucumber

Chopped coriander

Avocado

Jalapenos

Crème fraîche

Grated cheese

Chilli sauce

Method:

Drain tin black beans and rinse very well. Fry up onion in olive oil, add beans, tomatoes and taco seasoning. Cook for about 20mins, while beans are cooking chop up all topping ingredients. Heat taco shells in the oven, break open and then stack your taco!