Corn tacos with spiced lupini, black beans and pico de gallo

Ingredients

For 1 serving

• Corn tortillas2
• Lupini beans100 g
• Cooked black beans80 g
• Tomatoes1
• Red onion20 g
• Cilantro5 g
• Taco seasoning1 teaspoon
• Extra virgin olive oil1 teaspoon
• Lime juiceto taste
• Saltto taste

Contains: lupin,

In season: June – September

Method

1. Pop the lupin beans out of their skins by squeezing them between your fingers and chop them roughly; rinse and drain the black beans.
2. Heat the oil in a frying pan over medium heat and sauté the lupins and beans with the taco seasoning for 4 minutes, stirring, until hot and well coated.
3. Meanwhile, make the pico de gallo: finely dice the tomatoes and red onion, chop the coriander and dress with the lime juice and a pinch of salt.
4. Warm the tortillas in a dry frying pan over medium heat for 30 seconds per side, until soft and hot.
5. Fill the tortillas with the lupins and beans and top with the pico de gallo.