Vegetarian Chilli Tacos

Tacos featuring a spicy bean and mushroom filling topped with grated cheese, fresh coriander, and creamy yoghurt.

Vegetarian Dinner Quick Beans Tacos

Estimated Nutrition

Calories

637.1

kcal / serving

2548.5 kcal total

Carbs

67.9g

per serving

271.4 g total

Fat

29g

per serving

115.8 g total

Protein

26.3g

per serving

105.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Cocoa Powder

CondimentsSauces

100

Tomato Puré

Dairy

150

Monterey Jack Cheese

grated, mild cheddar alternative

200

Plain Yoghurt

GrainsCereals

piece

Taco Shells

ready-made, warmed

LegumesPulses

800

Kidney Beans

tinned, mixed beans acceptable, rinsed and drained

Liquids

150

Vegetable Stock

NutsSeeds

clove

Garlic

to taste

Salt

to taste

Black Pepper

freshly ground

tbsp

Coriander

fresh, chopped

OilsFats

Olive Oil

Vegetables

piece

Onion

finely chopped

stalk

Celery

finely chopped

200

Mushroom

portobello or shiitake, chopped

piece

Green Chilli

chopped

Method

Add mushrooms and chillies to the pan and cook for one minute.

Heat olive oil in a frying pan over medium heat and sauté onion, garlic, and celery until softened.

Garnish with grated cheese, chopped coriander, and a dollop of yoghurt before serving.

Fill each taco shell with 2 to 3 tablespoons of the bean chilli.

Add beans and cook for 10 to 12 minutes until the sauce reduces and beans are heated.

Simmer on low heat for 15 minutes.

Incorporate cocoa powder and 150ml of vegetable stock then bring the mixture to a boil.

Stir in tomato purée and cook for an additional 2 to 3 minutes.