Скачать или смотреть 🫘 RED BEAN TACOS WITH JALAPEÑO SLAW 🌱

🫘 RED BEAN TACOS WITH JALAPEÑO SLAW 🌱

Would you believe most of what you need for these tacos is already sitting in your cupboard?

There’s nothing like a taco night – especially when it’s this fresh, plant-packed and full of fibre.

Smoky roasted mushrooms, jammy spiced beans and a zingy jalapeño slaw, all tucked into warm tortillas.

Fresh, punchy and guaranteed to go down a storm. Save this one now x

Serves 4
Ingredients
For the roasted mushrooms• 700g chestnut mushrooms• 1 tbsp olive oil• 2 tsp smoked paprika• 1 tsp ground cumin• Pinch of salt
For the black bean filling• 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

For the jalapeño slaw• 200g white or savoy cabbage• 1 fresh jalapeño (to taste)• Juice of 1 lime• 1 tbsp olive oil• Pinch of salt

For the avocado-lime crema• 1 ripe avocado• Juice of 1 lime• 2 tbsp plant-based yogurt• Pinch of salt

To serve• 6 small corn or flour tortillas• Fresh coriander• Lime wedges• Roasted hazelnuts

Before You StartPreheat oven to 220°C fan | Large baking tray | Large frying pan | Small blender

How to Make It
1️⃣ Roast mushrooms – 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.
2️⃣ Make the slaw – Finely shred cabbage. Thinly slice jalapeño. Toss with lime juice, olive oil and salt. Set aside to lightly pickle.
3️⃣ Cook the beans – 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.
4️⃣ Blend the crema – Blend avocado, lime juice, yogurt and salt until smooth. Add a splash of water if needed.
5️⃣ Assemble tacos – 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.