Easy Teriyaki Black Bean and Halloumi Tacos Recipe

Total time 25 mins
15 mins preparation time
10 mins cooking time

Quick, easy and packed with umami deliciousness, these Teriyaki Black Bean and Halloumi tacos are ideal for summer evenings and perfect for parties.

Ingredients

4 portion(s)
1 ½ tsp
smoked paprika
1 tsp
cumin
2 
cans black beans drained and rinsed
2 tbsp
sunflower oil
2 
250g packs halloumi cheese, each sliced into 12
1 
pack fresh coriander, leaves picked
12 
mini tortilla wraps
1 
lime, cut into 4 wedges
4 
tomatoes, deseeded and finely chopped
1 
small red onion, finely chopped
40 g
drained jalapenos from a jar, finely chopped
1 
lime (juice)

Preparation

Step 1

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

Step 2

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.

Step 3

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.

Recipe-ID: UK116

Recipe as PDF

Download PDF

Thank you for your feedback!

Let us know what you think

Click on the number of stars you want to give: the more the better!

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.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

01
02
03

Don’t miss a tasty thing!

Sign up and expect delicious inspiration on a regular basis!
Not all required fields have been filled in.

I would like to receive email updates on offers and product information. Unsubscribe any time, free of charge.