Veggie tacos! So easy to make and great to get all those amazing Mexican flavours on to the plate. We used onion, sweet red pepper, courgette & tomato.
Difficulty level: 2/5
Preparation time: 25 minutes
Cooking time: 20 minutes
Recipe serves: 2 people
1 1/2 onion (finely chopped), 1 clove garlic (finely chopped), 1 sweet red pepper (thinly sliced lengthways), 1 courgette (cut in half lengthways and thinly sliced widthways), 2 tsp taco seasoning, 2 tomatoes (finely chopped), 1 fresh green chilli (desseded and finely chopped), 1 tin / carton black beans, 1 avocado, 1 handful (15 gr) coriander (roughly chopped), 1 pack corn tortillas, 1 lime
Finely chop 1 onion, 1 clove of garlic and add to pan with olive oil on medium heat. Sauté for 2-3 minutes, or until slightly golden brown (being careful not to burn).
Add in sweet red pepper, courgette and 2 tsp taco seasoning stirring well. Cook on medium to high heat for further 5 minutes so veggies become slightly charred (and smokey tasting).
Remove stone from avocado and remove from skin. Use fork to make a rough guacamole texture. Add in 1/4 finely chopped onion, squeeze of lime and pinch of salt. Mix together and set to one side.
Add beans to pan with splash of oil and cook on a medium to low heat. If you prefer beans to have a bit of spice, add in 1 tsp chilli powder.
Pico de gallo salsa
Finely chop 2 tomatoes, 1/4 onion, 1 fresh green chilli (deseed and remove pith), half handful of coriander (8gr). Add all ingredients to a bowl, squeeze of lime and mix thoroughly.
Place tortillas in oven (or microwave for 20 seconds) to warm up.
Serve taco filling with any of three toppings and fresh coriander leaf for garnish.