Tacos make everything better!
The best way to heat the tortilla is in a dry hot fry pan just for a few seconds on each side.
*Coriander is a shared ingredient. Use half for this dish.
Red bean and garlic mushroom tacos, pickled chili avocado salsa and chipotle yoghurt
Cook time: 35 minutes
couple, family
Ingredients
Ingredient
Couple
Family
Garlic
Couple
4 clovesFamily
6 clovesKidney beans
Couple
1 tinsFamily
2 tinsTin tomatoes
Couple
Half tinFamily
1 tinTaco spice
Couple
1 packetFamily
1 packetBrown mushrooms
Couple
1 bagFamily
1 bagMesclun
Couple
1 bagFamily
1 bagCoriander
Couple
HalfFamily
HalfChipotle yoghurt
Couple
1 pottleFamily
1 pottleAvocado
Couple
1Family
2Soft tortillas
Couple
1 packFamily
1 packPickled chili
Couple
1 pottleFamily
1 pottleInstructions
1
Mince the garlic and separate into two even piles.
Open and strain the beans.
Preheat oven to 200 degrees Celsius.
2
Fry one pile of the garlic in a small pot in a little oil for 30 seconds, add the black beans, taco spice and a pinch of salt.
Add the tinned tomatoes.
Simmer for 10 minutes, until slightly thickened. Using a potato masher or fork, mash the beans.
Taste and add more salt, if needed.
3
Place the mushrooms in a bowl toss with remaining garlic, salt, pepper and olive oil. Bake for about 12 minutes, until soft.
Once cooked slice into strips.
5
Cut the avocado in half and remove the stone. Scoop out the flesh dice and place in a bowl.
Roughly chop the chilis and add to the avocado.
Wash and roughly chop the coriander, add to the salsa with a pinch of salt.
6
Warm the tortillas either in a dry frypan or in a microwave.
7
Serve tortillas with the bean mix. Topped with mesclun, mushrooms, salsa and drizzle with chipotle yoghurt.
Dig in!
