Pomegranate Balsamic Vinegar

Recipe to try

Potato & Leek Black Bean Tacos with Pomegranate Balsamic Vinegar

Serves: 4

Ingredients

• 2 tablespoons Pomegranate Balsamic Vinegar
• 1 tablespoon Arbequina Extra Virgin Olive Oil
• ⅛ teaspoon Black Peppercorn Ground Fine
• 2 cups potatoes, cut into ½-inch cubes
• 2 cups washed leek, thinly sliced
• 1 tablespoon neutral cooking oil
• 1 can (15 oz) black beans, drained and rinsed
• 8 small corn tortillas
• 1 avocado, sliced
• 1 lime, cut into wedges

Method

1. Whisk the featured balsamic with the olive oil and black pepper.
2. Heat the neutral oil in a large skillet over medium heat. Add potatoes, cut into ½-inch cubes and washed leek, thinly sliced. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water.
3. Stir the black beans and seasoning mixture into the vegetables and heat for 3 minutes.
4. Warm the tortillas. Divide the filling among them and top with avocado. Serve with lime wedges.