The Dinner Planner

Weekly Meal Plan – Spring Week 10, 2021

Black Bean Tacos / Honey & Rosemary Chicken / Miso Salmon Sushi Bowl / Slow Cooker Bolognese


Black Bean Tacos with Corn Salsa and Japeleno Avocado Crema

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Servings 4


  • 8 soft tacos
  • 40 g feta
  • 2 tins black beans - 400g
  • ½ onion - finely diced
  • 1 tbsp olive oil
  • 2 garlic cloves - crushed
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp dried oregano
  • ½ lime - juiced

Corn Salsa

  • 2 corn - husks removed and corn sliced off
  • 1 red capsicum - finely diced
  • 1 punnet cherry tomatoes - cut into 1/4 or 1/8
  • 2 tbsp coriander - finely chopped
  • ½ lime - juiced

Jalapeno Avocado Crema

  • 1 avocado
  • ¼ c sour cream
  • 1 jalapeno - seeds removed (or not)
  • 1 lime - juiced


  • Heat oil in a pan over meduim heat. Add onions and garlic and cook for 3 minutes. Add spices and combine. Pop in the black beans (including liquid) and cook for 10 minutes. Add lime juice and season with salt and pepper.
  • Corn Salsa- Combine all ingredients in a bowl and season with salt and pepper.
  • Jalapeno Avocado Crema - Combine all ingredients in a high speed blender with 2 tbsp water and a pinch of salt and blend until combined. Loosen with more water if required.
  • Serve the beans, salsa and cream with warmed soft tacos and a sprinkle of feta.

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