Taco salad with garlic roast peppers, spiced beans, avocado and fermented chili salsa

Cook time: 30 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Red pepper
Couple
3
Family
5
Corn tortilla
Couple
1 pack
Family
1 pack
Tomatoes
Couple
2
Family
3
Garlic
Couple
3 cloves
Family
5 cloves
Kidney beans
Couple
1 tin
Family
2 tins
Taco spice
Couple
1 packet
Family
1 packet
Avocado
Couple
1
Family
2
Iceberg lettuce
Couple
1 small
Family
1
Radish*
Couple
All/ Half
Family
All/ Half
Fermented chili salsa
Couple
1 pottle
Family
1 pottle

A Tex-Mex classic Taco salad!

*If you’re on the 5-night plan radish is a shared ingredient, use half for this dish.

 

Instructions

1

Set the oven to grill, then set the peppers just below the element and char until black all over.

Place in a bowl and cover with a plate or cling wrap. This steams them, making the skin easier to remove. Allow to sit for 10 minutes.

2

Switch the oven to bake. Slice the tortilla into 1 to 2 cm strips, toss with oil then bake in the oven for about 5 minutes, tossing regularly, until golden and crispy. Watch them, they will burn quick!

Once cooked, toss with salt while they are still hot so it sticks.

3

Remove the core from the tomato and dice. Place in a bowl.

Cut the avocado in half, remove the stone, dice, and place in a bowl with the tomatoes.

Dress with a splash of olive oil and a pinch of salt.

4

Mince the garlic.

Open, strain and rinse the beans.

Wash the radish and thinly slice.

5

Peel the peppers and thinly slice. Mix with a third of the garlic, add a splash of olive oil and a pinch of salt.

6

Get a large frypan hot. Fry the taco spice in a good splash of oil for 10 seconds, add the remaining garlic and cook for another 10 seconds before adding the beans and a pinch of salt.

7

Slice the lettuce. Place the lettuce and radish on a plate and drizzle with some of the salsa.

Pile everything on a top of the lettuce and drizzle with remaining salsa. Dig in!



Join the movement

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.