Prep time: 10 minutes 

Serves: 2  

Difficulty: Easy 

INGREDIENTS:

• 1 tin black beans 
• 1 tsp chilli powder 
• 1 tsp maple syrup 
• 2 limes 
• 1 mango (diced) 
• ½ avocado sliced thinly 

• ¼ red cabbage thinly sliced 
• 1 tbsp salt 
• 3 tbsp chopped coriander 
• 4 -6 Corn tortillas 

 Spicy mayo:  

• ¼  C vegan mayo 
• 1 tbsp siracha or your favourite hot sauce 

Method: 

1. Rinse and drain the black beans and place in a bowl, add the chilli powder, maple syrup, ½ lime juice and a good pinch of salt. Mix well and let it marinate for a few minutes. 
2. In a bowl add the diced mango and chopped coriander and stir. 
3. To make the pickled cabbage in a bowl add the thinly sliced cabbage, the juice of 1 lime and 1 tbsp salt. Toss the cabbage with tongs and refrigerate until ready to assemble.  
4. Heat your tortillas one by one on a gas stove or a sandwich press for 20 seconds. 
5. To assemble the tacos, add a spoon of black beans, a few slices of avocado, pickled cabbage and mango salsa, drizzle the spicy mayo over the top and garnish with coriander and a little lime juice. 

This recipe was created for us by Georgia aka Koori Kitchen. Georgia is a proud Gamilaroi woman born in small-town NSW, who has a passion for health and food, coinciding to create healthy, wholesome recipes for everyone to enjoy!

Check out Georgia's Instagram page here.