Black Bean Tacos and PersiMon® Salsa

Packed with flavour from the spices, this is a fun and vibrant meal to be enjoyed by all!


For the black beans

  • 2 cans of black beans
  • 1/4 teaspoon of onion powder
  • 2 garlic cloves (crushed)
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of smoked paprika
  • Juice from 1/2 lime

For the PersiMon® Salsa

  • 3 PersiMon® (diced)
  • 1 small green chilli (diced)
  • 1/4 white onion (diced)
  • 1 garlic clove (crushed)
  • Juice from 1/2 lime
  • Handful of fresh coriander (chopped)
  • 1 teaspoon of olive oil
  • 8 mini tacos/tortillas
  • 1 large avocado (mashed)
  • Shredded lettuce
  • Chilli flakes Fresh coriander


  1. Begin by heating a pan on medium heat. Add two tablespoons of the liquid from the can of black beans to the pan. Drain and rinse both cans of black beans and then add to the pan along with the onion powder, garlic, salt, smoked paprika and lime juice
  2. Next prepare the salsa by combining all of the ingredients
  3. Mash half of the black beans, then combine with the rest and leave to simmer and absorb the liquid for a few minutes more
  4. Load the tacos with shredded lettuce, black beans, smashed avocado and salsa. Top with fresh coriander and chilli flakes.


Recipe created by Luce Hosier, What Luce Eats

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