Messy Bean Tortilla’s

Serves 4 // 30 minutes

Ingredients

• 1 tbsp extra virgin olive oil
  1 brown onion, chopped
  1 garlic cloves, chopped
  1x sachet of mingle taco seasoning
  1 x 400g cans black beans, drained and rinsed 1x 400g can diced tomatoes

• 1 corn cob

  Tortillas

• 3 cups all-purpose flour

• 1 teaspoon salt

• 1 teaspoon baking powder 1⁄3 cup extra virgin olive oil 1 cup warm water

  Beetroot dip

• 2 medium-sized beetroots 1/2 cup greek yoghurt

• 1 tsp cumin

• 1 tsp coriander powder

Method

1. In a pot over medium heat, pan-fry the oil and garlic until fragrant; add the onion and cook until translucent. Add in the Mingle Seasoning, giving a quick stir.

2. Pour in the black beans and tomatoes and simmer until the mixture thickens. Set aside.

3. Cook beetroots in a saucepan of boiling water for approximately 40-60 minutes or until fork tender. Take beetroots out of the water and allow them to cool before removing the skin. Set aside.

4. Meanwhile, to make the tortillas combine flour, salt and baking powder in a large bowl. Make a well in the centre and, add the oil and water, stir well. Turn onto a floured surface; knead 10-12 times, adding a little flour or water to achieve a smooth dough, if needed. Let rest for 10 minutes.

5. Divide dough into 12 portions. On a lightly floured surface, roll each piece into a circle. In an oiled pan, cook tortillas over medium heat until lightly browned, about 1 minute on each side.

6. Place beetroot, yoghurt, cumin and coriander in a blender and blend until smooth.

7. Cook the corn in a large pot. Once the corn is cooked, remove it and allow it to cool. Carefully slice the kernels off the cob.

8. Assemble tacos. Enjoy.