Tacos are always a family favourite – the kids love them! They are healthy with lots of spice, while being easy on the wallet. You can also cook up your own beans for this recipe. Remember that beans and grains cooked in Massel broth are loaded with flavour. If it is a meatless meal that you are after, use the entire can of black beans instead of using any of the beef. No matter what, these gluten-free crispy black bean and beef tacos are cause for a fiesta.
1 Massel Beef Style Ultracube dissolved in 40ml of boiling water.
425g/15oz black beans, rinsed
225g or ½lb ground beef
½ cup red onion, minced
1 teaspoon cumin
1 teaspoon paprika
2 tablespoons coriander/cilantro, chopped
4 ounces pepper jack cheese, grated
Nonstick cooking spray
8 corn tortillas
Crumble your ground beef into a medium skillet and brown. Drain fat and then add Massel Beef Style Ultracube broth.
Add beans, beef, red onion, cumin, paprika and cilantro and heat through.
Meanwhile, grate cheese and place in a small bowl.
Heat a large, nonstick skillet over medium-high heat and spray with nonstick cooking spray.
Place one tortilla at a time on the warm skillet and add about 1/4 cup of beef/bean filling to one half of the tortilla. (Note: Make sure to keep your stovetop on medium and not on high. Too hot of a skillet will burn the tortilla, but not melt the cheese.)
Top with a sprinkle of grated cheese.
Use a spatula to carefully fold the tortilla over so it forms a shell. Press down lightly on the tortilla with the spatula so it holds its shape.
Cook each taco for about three minutes per side or until golden brown and crispy.
Serve with avocado, Massel salsa, sour cream or any toppings you prefer. We love our tacos with lots of lime squeezed on top!