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Veggie tacos Recipe

Name: Veggie tacos
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 2 red onions; 2 limes; 100g kale; olive oil; 4 mixed-colour peppers; 1 tsp smoked paprika; 400g tin black beans; 1 tbsp chipotle chilli paste or sauce; 8 wholemeal tortilla wraps or tacos; 100g natural yogurt or plant-based yogurt, to serve

Tesco Real Food

Jamie Oliver's vegetarian taco recipes with colourful veg and beans is a great Friday night feast.

Ingredients

2 red onions

2 limes

100g kale

olive oil

4 mixed-colour peppers

1 tsp smoked paprika

400g tin black beans

1 tbsp chipotle chilli paste or sauce

8 wholemeal tortilla wraps or tacos

100g natural yogurt or plant-based yogurt, to serve

Method

Peel and finely slice the onions, then place half in a small bowl with the juice of ½ a lime and a pinch of sea salt. Scrunch it all up and let it marinate.

Repeat with the kale: tear the leaves into a bowl, discarding any woody stalks. Add the juice of 1 lime and a pinch of salt, then scrunch it all up and let it marinate.

Place a large frying pan on a medium heat with 1 tbsp oil. Deseed and finely slice the peppers, then add to the pan with the remaining onion and the smoked paprika. Cook for 15 mins, until soft and sweet, stirring occasionally.

Reserve 2 tbsp of the black beans, then tip the rest into a small saucepan (juice and all). Add the chipotle sauce and cook for 5 mins, or until reduced. Mash with a fork, season to taste and keep warm.

In a separate pan, toast the remaining beans over a high heat with ½ tbsp oil for 3-5 mins, until the skins are crisp to bursting.

Meanwhile, wrap the tortillas in foil and warm in a dry frying pan on a medium heat. Bring everything to the table with yogurt and lime wedges, pile up your toppings and tuck in.

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