15 Minute Smokey Bean Tacos

INGREDIENTS

For the Roasted Veggies:

• 2 red peppers
• 4-6 cloves garlic (skin on)
• 2 onions
• 1 courgette
• 1 tsp smoked paprika
• 1 tsp cumin seeds
• 1 tsp ground coriander
• Drizzle olive oil

For the Salsa:

• Tomato
• Juice 2 Limes
• 1 small red onion
• Handful fresh coriander (with stalks)
• 1 tsp paprika
• 1/2 tsp salt (don’t add for babies)

For the Smokey Beans:

• Drizzle Olive Oil
• 2 cloves garlic
• 1 tsp cumin seeds
• 2 tsp smoked paprika
• 1 tin black beans

To serve:

• Mini tortilla wraps
• Chopped avocado
• Sour cream
• Fresh coriander

METHOD

1. Chop peppers, onions, garlic (leave skin on), and courgette.
2. Toss with olive oil, smoked paprika, cumin seeds, and ground coriander.
3. Roast at 200°C for 15 minutes until soft and golden.
4. Finely chop tomato, red onion, and coriander (stalks too!).
5. Mix with lime juice, paprika, and salt (skip salt for babies).
6. Heat olive oil in a pan, sauté crushed garlic, cumin seeds, and paprika.
7. Add black beans with their juice and simmer for 3–5 minutes.
8. Warm mini tortillas.
9. Fill with smokey beans, roasted veggies, salsa, chopped avocado, sour cream, and fresh coriander.