Taco salad with garlic roast peppers, cumin beans, avocado and tomato lime salsa

Cook time: 35 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Sweet peppers
Couple
2
Family
3
Corn tortilla
Couple
1 pack
Family
1 pack
Tomato
Couple
2
Family
3
Garlic
Couple
3 cloves
Family
5 cloves
Black beans
Couple
1 tin
Family
2 tins
Whole cumin seeds
Couple
1 packet
Family
1 packet
Avocado
Couple
1
Family
2
Radish
Couple
All
Family
All
Tomatillo sauce
Couple
1 pottle
Family
1 pottle
Cos lettuce
Couple
1 small
Family
1 large

Tomatillo is a relation of the tomato that originated in Mexico. It’s a staple in Mexican cooking.

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 fry pan hot. Fry the cumin seeds in a good splash of oil for 15 seconds, add the remaining garlic and cook for another 30 seconds before adding the beans and a pinch of salt.

7

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

8

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



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