Ingredients
1 clove of garlic
olive oil
1 x 400g tin of black beans
1 teaspoon smoked paprika
50g mixed salad leaves, such as spinach, watercress, rocket
Method
- Peel and finely slice the garlic, then place in a large frying pan on a medium-high heat with 1 tablespoon of olive oil. Fry for 1 minute, then pour in the beans (juice and all) and stir in the smoked paprika.
- Let it bubble down to a thick sauce, then stir through the salad leaves until wilted and season to perfection with sea salt and black pepper.
- Serve on your favourite taco shells with tomato salsa, charred tinned sweetcorn and squeeze of lime juice.
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