Vegetarian Tacos with Black Beans, Feta Cheese and Pico de Gallo Salsa
Ingredients
Refried Beans:
1 tablespoon vegetable oil
1 yellow onion chopped
2 garlic cloves minced
2 (15 ounce) cans cooked black beans drained
½ cup hot water
1 vegetable stock cube
1 teaspoon ground cumin
½ teaspoon chili
To serve:
8 small flour tortillas
2 handfuls arugula
1 cup crumbled feta cheese
1 batch Pico de Gallo Salsa
Directions
Make the Pico de Gallo Salsa and set aside for at least 30 minutes. Meanwhile, make the tacos.
Heat the vegetable oil in a saucepan over medium heat and add in the onion and garlic. Cook for a few minutes until softened.
Crumble the stock cubes in the hot water and mix to dissolve. Add the mixture to the saucepan together with the black beans, cumin and chili. Cook for 10 minutes, and add more water if it starts to look dry.
Take the refried beans off the heat and mix with an immersion blender until smooth.
Top each tortilla with arugula, black beans, crumbled feta cheese and Pico de Gallo Salsa, or serve each component separately and let everyone compose their own tacos.
