These Mexican-inspired veggie tacos are super quick and easy but full of flavour. Feel free to add any extra salad items you like.
Serves 5 | Prep time 20 minutes | Cook time 20 minutes | Ready in 35 minutes
1 brown onion, thinly sliced
2 cloves garlic, minced (optional)
2 tbsp taco spice mix (see page 39)
1/2 tsp salt
1 capsicum, core and seeds removed, diced 1cm
400g can chopped tomatoes
400g can black beans, drained and rinsed
400g can red kidney beans, drained and rinsed
1/2 cup tomato paste
1/2 cup vegetable stock
1/2 cup water
Sweet chilli sour cream
1/2 cup sour cream
1–2 tbsp sweet chilli sauce (preferably mild)
10 small white or wholemeal soft tortillas
1 cos lettuce
1 cup grated cheese
Preheat oven to 200oC (if using to warm tortillas).
1 . Heat a little oil in large frying pan on medium-high heat. Cook onion and garlic (if using) for 2–3 minutes, until softened.
Add taco spice mix and salt and cook, stirring constantly, for about 30 seconds, until fragrant. Add capsicum and cook for a further 2 minutes.
2 . Add canned tomatoes, black beans, kidney beans, tomato paste, stock and water. Bring to a simmer, reduce heat to low and cook for 8–10 minutes, stirring occasionally, until liquid has reduced and thickened. Season to taste with salt and freshly ground black pepper.
3 . While veggie filling is cooking, divide tortillas into two stacks and wrap in foil. Place into oven to warm through for 10–15 minutes. Alternatively, place tortillas on a plate, cover in cling film and warm in microwave on high for about 90 seconds just before serving.
4 . In a small bowl, mix sour cream with sweet chilli sauce and season to taste with salt and freshly ground black pepper.
5 . Thinly slice cos lettuce and dice tomatoes into 1cm pieces. Place lettuce, tomatoes and cheese on a large serving plate. Place tortillas on a serving plate.
To serve, place all ingredients in the centre of the table for everyone to help themselves. To make a veggie soft taco, place a tortilla on a plate, spoon over some veggie filling and top with cheese. Scatter over cos lettuce and tomato. Dollop with sweet chilli sour cream and fold.
Why not try?
If you like your veggie filling slightly spicier, try adding a pinch of chilli flakes or cayenne pepper to the taco spice mix. If you can’t get a cos lettuce, half an iceberg lettuce will also work well.
Energy 2500KJ (598kcal) | Carbs 76.4g | Protein 27.8g | Fat 16.1g