Smokey Fried Bean and Mushroom Tacos

Who doesn't love a taco? This dish is perfect for those of us who love a hot meal at lunchtime and can easily be made vegan by switching the mayo and feta to vegan versions.


1 onion thinly sliced
150g closed cup mushrooms sliced
1 lime
2 tbsp Oil
2 tbsp tomato puree
1 clove garlic minced
1 tsp cumin
1 tsp smoked paprika
1 can kidney beans
Veg oxo cube
4 small soft shell tacos
1 head of baby gem lettuce
100g feta cheese
2 tbsp mayonnaise
Tsp Chipotle sauce/Siracha sauce
Salt and pepper to taste

• Preheat the oven to 180°C. Drain the kidney beans and mash half in a bowl with a fork.
• Heat the oil, garlic, onions, mushrooms, cumin, smoked paprika and tomato puree in a frying pan.Cook until the mushrooms have softened and the onion is cooked through.
• Add the kidney beans, both the whole ones and the mashed ones and cook for a further 3 minutes.
• Dissolve the oxo cube with 75ml water an pour into the mushroom mixture. Simmer for 5 minutes.
• Meanwhile, heat the taco shells in the oven until warmed through.
• Place the mayonnaise, chipotle/siracha sauce and a squeeze of lime into a small bowl and mix through.
• Seperate the baby gem lettuce leaves and toss with a squeeze of lime juice in a separate bowl.
• Time to put together! Layer the mushroom mixture, lettuce leaves, Chipotle mayonnaise and crumbled feta inside the taco shells. Serve with a squeeze of lime.


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