Cooked - Red Bean Tacos With Jalapeño Slaw

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Red Bean Tacos With Jalapeño Slaw

1.0

700g chestnut mushrooms

1 tbsp olive oil

2 tsp smoked paprika

1 tsp ground cumin

Pinch of salt

1 tbsp olive oil

1 red onion

1 red pepper

2 garlic cloves

1 tsp smoked paprika

½ tsp ground cumin

½ tsp dried oregano

1 × 400g tin red or kidney beans

2 tbsp tomato purée

100ml veg stock

Salt & pepper

200g white or savoy cabbage

1 fresh jalapeño

Juice of 1 lime

1 tbsp olive oil

Pinch of salt

1 ripe avocado

Juice of 1 lime

2 tbsp plant-based yogurt

Pinch of salt

6 small corn or flour tortillas

Fresh coriander

Lime wedges

Roasted hazelnuts

Preheat oven to 220°C fan
Slice mushrooms into bite-sized pieces. Toss with oil, paprika, cumin and salt. Spread on a tray and roast 20–25 mins until golden and crisp-edged.
Finely shred cabbage. Thinly slice jalapeño. Toss with lime juice, olive oil and salt. Set aside to lightly pickle.
Slice onion and pepper. Heat oil in a pan over medium. Fry onion and pepper 6–8 mins until soft. Add garlic, paprika, cumin and oregano, cook 1 min. Stir in beans, tomato purée and stock. Simmer 5–6 mins until thick. Season to taste.
Blend avocado, lime juice, yogurt and salt until smooth. Add a splash of water if needed.
Warm tortillas in a dry pan, stacking under a tea towel to keep soft. Spread with crema, add beans, roasted mushrooms and slaw. Finish with hazelnuts, coriander and lime wedges.

Course🍽️Main Course

Diets🌱Vegan...

Category🌮Tacos

Cuisine🇲🇽Mexican

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 35 weeks ago

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