Teriyaki Black Bean and Halloumi Tacos


Teriyaki Black Bean and Halloumi Tacos

Quick, easy and delicious, these Teriyaki Black Bean and Halloumi tacos are ideal for summer evenings and perfect for parties.

  • Serves4
  • Preparation Time15 mins
  • Cooking Time10 mins


Ingredients

  • 4 tbsp Kikkoman Teriyaki Marinade
  • 1 ½ tsp smoked paprika
  • 1 tsp cumin
  • 2 x cans black beans drained and rinsed
  • 2 tbsp sunflower oil
  • 2 x 250g packs halloumi cheese, each sliced into 12
  • 1 pack fresh coriander, leaves picked
  • 12 mini tortilla wraps
  • 1 lime, cut into 4 wedges

For the salsa

  • 4 tomatoes, deseeded and finely chopped
  • 1 small red onion, finely chopped
  • 40g drained jalapenos from a jar, finely chopped
  • 3 tbsp Kikkoman Teriyaki Marinade
  • Juice 1 lime

Method

Make the salsa: mix together all the ingredients and set aside. This will not need seasoning, as the teriyaki adds enough umami.

Mix together the teriyaki sauce, smoked paprika and cumin. Heat a large non-stick frying pan and add the drained black beans and the sauce mixture. Squash about half of the beans the heat through for a few minutes. Remove from the pan with a slotted spoon, leaving some sauce behind. Add the oil and then add the halloumi slices. Cook over a fairly high heat until golden brown on each side.

Divide the salsa between the mini tortilla wraps, then top with the beans and a couple of pieces of halloumi in each. Top with a few coriander leaves and wrap up to eat, serving with the wedges of lime to squeeze over.

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