Quick Beef Tacos with ATLAS Slow Cooked Black Beans

Destination: Mexico. Soft tortillas, spiced sliced beef and zucchini, a quick tomato-avocado salsa, and ATLAS slow cooked black bean purée — assembled at the table so everyone builds their own.

Serves 2 · 15 mins + prep

In your box

• Spiced sliced beef
• Tortillas
• 1 ATLAS slow cooked black bean tub
• Tomato
• Avocado
• Red onion
• Zucchini
• 1 coriander bunch*
• 1 citrus*

*Coriander and citrus may be split across other dishes — please read each recipe carefully. Depending on seasonality, we use lemon or lime in this dish.

From your pantry

Cooking oil, olive oil, salt, pepper

Method

1. Prepare the ingredients. Dice the tomato, red onion and avocado. Slice the zucchini into 2cm pieces. Pick a sprig of coriander and save some citrus for juicing.

2. Make the salsa. Combine the tomato, avocado and red onion. Mix in citrus juice and coriander.

3. Heat the tortillas & purée. Microwave the tortillas and black bean purée until hot. Alternatively, pan sear or steam the tortillas and warm the black bean purée in a pot.

4. Stir-fry the beef & zucchini. Add a splash of oil to your frying pan over medium-high heat. Once hot, add the spiced sliced beef and zucchini and sauté until the beef is browned and the zucchini is tender, about 5–6 minutes.

To serve

Serve the tacos family-style, with the beef and zucchini in one bowl, the salsa in another, and the bean purée in another. Serve the warm tortillas on a warm plate. Allow everyone to assemble their own tacos.

Chef's tips

• You'll want a frying pan and an oven-safe microwave dish for this one.

Allergens: onion, mild chilli. Tortillas contain wheat and gluten.

Our recipes are tested for 2 people. You may need to adjust cooking times if cooking for more or fewer.

This recipe card comes from our Mexico Cuisine Box. Every week’s box brings a new destination with recipe cards like this one.