LINDA’S KIND CULINARY LEGACY

Linda Mccartney’s meat-free family favourites – reimagined for today’s conscious cook

BLACK BEAN TACOS

Animal rights activist Linda Mccartney’s cooking was influenced by her love of Mexican food and these tacos make a great informal feast. Eating plant-based meals is a compassionate step that helps prevent cruelty and suffering in animals, so choose pulses, such as black beans, to meet your protein needs.

PREPARATION TIME: 10 minutes

COOKING TIME: 30 minutes

SERVES 4

● 2 tbsp extra virgin olive oil, plus extra for drizzling

● 1 medium onion, peeled and finely chopped

● 5 medium garlic cloves, peeled and crushed

● 2 tsp ground cumin

● 1 tbsp sweet smoked paprika

● 2 x 400g tins black beans, drained

● 200g ripe tomatoes, chopped

● Sea salt and freshly ground black pepper, to taste

TO SERVE

● 8 tortillas

● 150g shop-bought or homemade guacamole

● 150g shop-bought or homemade salsa

● Large handful coriander leaves

● 1 tsp dried chilli flakes

● Lime wedges, to serve

1 Heat the oil in a pan over a medium heat. Add the onion and garlic and cook gently for 8 minutes until softened, taking care not to burn them.

2 Add the spices and cook for another 3 minutes until aromatic, then add the black beans, tomatoes and 250ml water and bring to the boil. Reduce the heat and simmer for about 20 minutes or until almost all the water has evaporated. Season with salt and pepper to taste.

3 Heat the tortillas. Place the black bean mixture on the tortillas with the salsa and guacamole, then sprinkle on the coriander leaves and chilli flakes. Serve with the lime wedges.

Linda Mccartney blazed a trail as a meat-free cooking pioneer. Her music legend husband, Paul, and daughters, Stella and Mary, share some of her favourite summertime recipes, reimagined for today’s conscious cook