MOOJ Paneer Black Bean Tacos

Ingredients (serves 2–3)

For the filling

• 200g MOOJ paneer, cubed or crumbled
• 1 cup cooked black beans (rinsed + drained if canned)
• 1 tbsp olive oil or avocado oil
• ½ small red onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp chili powder (adjust to taste)
• ½ tsp oregano
• Salt + black pepper, to taste
• Juice of ½ lime

For serving

• Warm corn or flour tortillas
• Shredded cabbage or lettuce
• Pico de gallo or diced tomatoes
• Avocado slices or guacamole
• Greek yogurt or sour cream
• Fresh cilantro

To Cook

1. Sauté the base
   Heat oil in a skillet over medium heat. Add onion and cook 2–3 minutes until soft. Add garlic and cook 30 seconds until fragrant.

2. Season it up
   Stir in cumin, smoked paprika, chili powder, oregano, salt, and pepper. Toast the spices for ~30 seconds.

3. Add the protein
   Add black beans and MOOJ paneer. Gently stir to coat everything in the spices. Cook 4–6 minutes, letting the paneer get lightly golden and the beans warm through.

4. Finish bright
   Squeeze in lime juice, toss once more, and taste—adjust salt or spice if needed.

5. Assemble tacos
   Spoon the paneer–black bean filling into warm tortillas. Top with pico, yogurt/sour cream, and cilantro.