A delicious vegan take on a Mexican favourite. Use handy canned refried beans and tasty corn tacos for a super quick supper. Spicy and delicious, these fast, healthy tacos remind me of a trip to Mexico. Not a country I would have associated with vegetarianism, but nonetheless, one of the most delicious things I tasted there were tacos with avocado, cooked at the road side.

材料 ために 6 small tacos, serves two as a light meal, add rice or potatoes for a more substantial main course

For the tacos:-

2 玉葱, 切り
ニンニクのクローブ, みじん切り
2 green birds eye chillies, 切り (this will be hot, use one for a milder effect)
a teaspoon of dried cumin seed
2 large ripe tomatoes, 切り
2 x 215g (7 と 1/2 オンス) can of refried beans
6 taco shells
植物油

For the guacamole topping:-

a large ripe avocado, chopped just before serving
a large ripe tomato, 切り
半分赤タマネギ, finely chopped
緑の唐辛子, finely chopped
a garlic clove, みじん切り
the juice of a lime

To serve:-

the juice of half a lime and two lime wedges
a handful of chopped bottled jalapenos
a tablespoon of chopped, flat leaf parsley (任意の)
塩とコショウ
Tabasco
seasonal salad leaves




方法

Preheat the oven to 190C (375F, ガスマーク 5) for the tacos (or according to the packet)

Sweat the onion with a little oil and salt until softened but not browned (up to 10 分) and then add the chillies and garlic

Add the cumin seed and stir. Leave for 2 minutes before adding the refried beans and a good grind of black pepper

Add the chopped tomatoes and heat the mixture through

Squeeze the juice of half of the lime over just before serving

Mix all the ingredients for the guacamole in a bowl just before serving, lightly mashed and rustic (rather than blitzed)

Heat the taco shells, open side down on a baking tray for 2-3 minutes in the hot oven (or follow the instructions on the box)

Pile the tacos shells with the beans and tomatoes, top with guacamole, jalapenos and a sprinkling of parsley (任意の)

Serve with a wedge of lime, seasonal leaves, black pepper and Tabasco to taste

おいしい!