15-Minute Black Bean Tacos (16g Protein)

The fastest dinner on this list: black beans and corn heated with taco seasoning, roughly smashed, and spooned into warm corn tortillas with slaw, salsa and a little avocado. Two tacos is a serving, and it lands in about 15 minutes flat.

Ingredients

• 1 x 400g tin black beans, drained and rinsed
• 80g sweetcorn (fresh, frozen or tinned)
• 2 tsp reduced-salt taco seasoning
• 4 small corn tortillas
• 2 handfuls shredded crunchy salad (romaine or coleslaw mix)
• 4 tbsp fresh salsa or pico de gallo
• ½ small avocado, sliced

Method

1. 1Put the black beans, sweetcorn, taco seasoning and 4 tbsp water in a saucepan over a medium heat (or a covered bowl in the microwave for 4-5 minutes) and heat through, stirring once.
2. 2Roughly smash the mixture with the back of a fork to the texture of chunky refried beans, leaving plenty of whole beans.
3. 3Warm the tortillas in a dry pan for 30 seconds a side, or wrapped in a damp cloth in the microwave for 1 minute.
4. 4Load each tortilla with the bean smash, then top with the shredded salad, salsa and avocado slices. Eat immediately, while the contrast between warm beans and cold toppings is at its best.

Tips for GLP-1 appetites

• One taco makes a legitimate small meal on a rough day — the filling reheats in a minute for taco number two later.
• Corn tortillas are gentler than crispy shells here: soft textures, no greasy fried edges.