Mixed Bean Soft Shell Tacos

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Ingredients

For guacamole:

• 1 avocado
• quarter of a red onion
• 3 tbsp soy yoghurt/sour cream
• 1.5 tbsp sweet chilli sauce
• juice of half a lime

Method

1. Roughly chop the spring onions and set aside.
2. For salsa: remove the navel of the tomatoes and quarter them, then remove seeds. Finely dice the de-seeded tomatoes. Finely dice the yellow pepper (white pith removed), the green chilli (seeds removed), and quarter of a red onion.
3. Finely chop coriander and mix with tomatoes, yellow pepper, chilli and red onion. Season with salt and pepper and set aside.
4. For guacamole: cut avocado in half lengthways and remove stone. Carefully slice through the flesh of the avocado lengthways and widthways to form a fine grid. Using a spoon, scoop the cut avocado into a bowl.
5. Finely dice the red onion and add to avocado. Add soy yoghurt/sour cream, sweet chilli sauce, lime juice and salt and pepper to taste. Mix all together, make sure some of the avocado is smooshed into paste. Set aside.
6. Oil a hot pan, add the spring onions and minced garlic. After a minute, add the beans, chickpeas, corn and taco seasoning (or 3 parts paprika, 1 part ground cumin) and mix through. Add the tomato paste and cook out for a minute. Add the chopped tomatoes, season with salt and pepper, stir and cook for another 2 mins.
7. Heat the taco shells in the microwave for 40 seconds. Fill them with the bean mix, guacamole and tomato salsa. Top with soy yoghurt/sour cream.

Download a printable PDF version of the recipe.

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Download a printable PDF version of the recipe.