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Recipes - Dinner
INGREDIENTS: (Serves 2)
- 1/2 Red Onion
- 1 Orange Pepper
- Olive Oil Fry Light
- Salt & Black Pepper
- 1 x Tin Sweetcorn in Water
- 1/2tsp Smoked Paprika
- 1 Garlic Clove
- 1 x Tin Black Beans in Water
- 1/2tsp Ground Cinnamon
- 1/2tsp Ground Cumin
- 25g Cherry Tomatoes
- 1 Spring Onion
- 1/2tsp Coriander Leaves
- 1/4tsp Chilli Powder
- 1 Lime
- 1/2 Avocado
- 1/4 Fresh Green Chilli
- 6 Small Corn Tortillas
MACROS:
- 499 Calories
- 73g Carbs
- 16g Protein
- 18g Fat
METHOD:
- Preheat the oven to 180'c and line 2 baking trays with parchment paper
- Peel and chop the red onion and the pepper into 5mm thick strips and place in a bowl. Spray with fry light and add a pinch of salt and pepper. Toss to combine. Spread them out onto one of the lined baking trays and put in the oven for 25-30 minutes
- Drain and rinse the sweetcorn and tip into a bowl with the smoked paprika and stir to combine. Sprinkle over a little salt and pepper and then place the sweetcorn onto the second baking tray and put into the oven to roast for 30 minutes, stirring half way through
- Meanwhile, make the black beans. Peel and grate the garlic and drain the beans. Tip them into a bowl and mash with a fork. Heat some fry light in a small saucepan over a medium heat, add the garlic and stir for 30 seconds. Stir in the cumin and cinnamon and add the black beans to combine, adding water to loosen the mixture. Taste and season to perfection with salt and pepper
- Make the simple salsa - Quarter the tomatoes and trim and thinly slice the spring onion. Put the chilli powder and 1/2 squeeze of lime into a bowl and stir. Add the tomatoes, spring onion and coriander leaves and combine
- Make the avocado tang - Halve and stone the avocado and add half to a bowl. Squeeze half a lime into the bowl and mash to create a smooth texture
- Make your tacos - Spoon a layer of black beans into the bottom of each taco shell and top with roasted red pepper and red onion, avocado tang and simple salsa. Sprinkle over the roasted corn and garnish with coriander leaf and chilli!
- Serve