Cook time: 35 minutes
couple, family
Tacos make everything better!
The best way to heat the tortilla is in a dry hot frypan just for a few seconds on each side.
All that rain last week splashed up a lot of dirt on the coriander, give it a really good wash.
*If you’re on the 4-or 5-night plan, coriander is a shared ingredient. Use half for this dish.
Mince the garlic and separate into two even piles.
Open and strain the beans.
Finely dice the tomatoes (not the cherry tomatoes).
Pre-heat oven to 200 degrees Celsius.
Fry one pile of the garlic in a small pot in a little oil for 30 seconds, then add the black beans, diced tomatoes, taco spice and a pinch of salt. Fry for 5 minutes, then mash with the back of a fork. Taste and add more salt, if needed.
Remove the coriander leaves from the stalks. Wash the stalk and thinly slice.
Set the leaves aside for later.
Cut the cherry tomatoes into quaters.
Place the mushrooms in a bowl toss with remaining garlic, coriander stalk, salt, pepper and olive oil. Bake for 10 to 12 minutes, until soft.
Once cooked slice into strips.
Slice the cabbage as thinly as possible and place it in a bowl.
Add the pickled onions, cherry tomatoes, a pinch of salt and a splash of olive oil. Gently mix.
Warm the tortillas either in a dry frypan or in a microwave.
Serve tortillas with the bean mix. Top with cabbage, pink onion slaw and mushrooms, drizzle with chipotle yoghurt. Sprinkle over the coriander leaves.
Dig in!
Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.
Pause or cancel your plan at any time.
