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Beef and Black Bean Tacos from Parva Spices

Prep Time: 5 mins Cook Time: 20 mins Serves: 6 people

Ben Ford, the incredibly talented man behind Parva Spices, has developed yet another delicious recipe, using his Great Taste Award winning sauce, Shadow Tribe as a base. Ben uses only the freshest ingredients in his sauces, laying the foundations for wonderful dishes like this to be created in the comfort of your own home. We love this simple taco recipe and have a feeling you will, too.

Recipe Essentials 

Parva Spices’ Shadow Tribe 

We’d Recommend

Pant Mawr Cheeses’ Mature Cerwyn 

 

Ingredients

  • 2tsp vegetable oil
  • 1/2 red onion, finely chopped
  • 2tsp smoked paprika
  • 2tsp ground cumin
  • 500g minced beef
  • 300ml passata
  • 5tbsp Shadow Tribe
  • 400g canned black beans, drained
  • 12 taco shells
  • 1 ripe avocado, peeled and sliced
  • 1/2 iceberg lettuce, finely shredded
  • 100g mature cheddar, grated
  • 150ml soured cream
  • 80g corn

Method

Using a frying pan that is large enough to accommodate the mince later, heat the veg oil up and then add the onion and cook for about 5 minutes, until softened. Add the spices and mix well with the onion. Next, add the mince and break it up into tiny pieces, it takes a while but is worth it from both an aesthetic and ease of eating point of view

Once you’ve broken the mince up it should be nice and browned so add the passata and Shadow Tribe along with 4 tablespoons of water. Turn the heat up and let the sauce reduce down until it clings to the meat, about 12-15 minutes.

Add the beans and cook for another 2 minutes. Pop your tacos in the oven to warm through at this point, they usually take a couple of minutes but follow the pack instructions.

Fill the tacos with a layer of the minced beef and either follow up with the remaining fillings or serve at the table and allow your guests / family to add the fillings of their choice. High chairs and / or bibs for adults optional!