I love camping — we usually try to go away for at least a few days each summer. You can’t beat sleeping under the stars, enjoying some beautiful scenery, and lighting up a BBQ or bonfire. But there are only so many burgers and hot dogs I can eat before wanting something different (even if they are delicious burgers and hot dogs with crazy toppings!). These BBQ tacos are going to be my new go-to camping hack — the filling is super easy to make, and they cook in just a few minutes. A homemade peach salsa finishes them off perfectly!
Black Bean Tacos
Ingredients:
Makes 6
- 2 1/2 cups cooked black beans
- 2 teaspoons smoked paprika
- 2 teaspoons chilli powder
- 1/2 teaspoon ground cumin
- salt
- black pepper
- 1 cup corn kernels
- 1 cup grated cheddar cheese
- 6 small flour tortillas
You’ll also need: 6 large pieces aluminum foil
Instructions:
1. Add the black beans to a mixing bowl, along with the spices and a generous pinch of salt and pepper. Mix thoroughly with a fork, mashing the beans a little. Add the corn and grated cheese, and mix again to combine.
2. Scrunch a piece of foil into a shell shape, so that it will hold one of the small tortillas in the shape of a taco. Repeat with the remaining pieces of foil, until all six tortillas have their own foil case. Make sure the edges of the tortilla don’t overhang the edge of the foil too much, or they may catch and burn during cooking.
3. Divide the bean filling between the six tortillas.
4. Cook the tacos for a few minutes on a BBQ or a grill over a bonfire. Bear in mind that they don’t need a very high heat, as the tortillas will burn quite easily on the bottoms. Raise them up away from the flame if you find they’re burning underneath. Cook for just a few minutes, until the bean mixture is hot and the cheese has melted.
Add the black beans to a mixing bowl, along with the spices and a generous pinch of salt and pepper. Mix thoroughly with a fork, mashing the beans a little. Add the corn and grated cheese, and mix again to combine.
Scrunch a piece of foil into a shell shape, so that it will hold one of the small tortillas in the shape of a taco. Repeat with the remaining pieces of foil, until all six tortillas have their own foil case. Make sure the edges of the tortilla don’t overhang the edge of the foil too much, or they may catch and burn during cooking.
Divide the bean filling between the six tortillas.
Cook the tacos for a few minutes on a BBQ or a grill over a bonfire. Bear in mind that they don’t need a very high heat, as the tortillas will burn quite easily on the bottoms. Raise them up away from the flame if you find they’re burning underneath. Cook for just a few minutes, until the bean mixture is hot and the cheese has melted.
Since tacos are all about the toppings, I served mine with a fresh, juicy homemade peach salsa. It’s the perfect contrast against the rich, spicy beans!
Homemade Peach Salsa
Ingredients:
- 1 small red onion, finely chopped
- 1 1/2 cups cherry tomatoes, chopped
- 1 bell pepper, finely chopped
- 3 peaches, finely chopped
- small bunch cilantro, finely chopped
- 1 mild red chilli, finely chopped (optional)
Instructions:
1. Add all of the chopped ingredients to a large bowl, and mix well. If making the salsa in advance, you can also add a squeeze of lemon juice to help keep things fresh.
Add all of the chopped ingredients to a large bowl, and mix well. If making the salsa in advance, you can also add a squeeze of lemon juice to help keep things fresh.
If you’re camping, you may not want to take a chopping board and knife with you, so feel free to make the peach salsa the day before, and store with some ice packs — it should be fine for at least a day.
Serve the BBQ tacos with the juicy peach salsa, and you’re good to go! The combination is beautiful — perfect for enjoying in the sunshine.
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