Veggie Tacos
These veggie tacos are such a great dinner idea, they’re so much fun to make and they’re always really popular too, I love piling mine high with guacamole, coconut yogurt and a side of crunchy tortilla chips. They’re great in classic crunchy taco shells, but they’re also lovely in lettuce wraps if you want something lighter or you can use simple soft wraps on their own (which you can bake in the oven in a shell shape to make them crispy if you can’t find the taco shells).
- Prep time
- 17 min
- Cook time
- 55 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 large red onion
- 2 cloves garlic
- 1 x 14 oz tin chopped tomatoes
- 17 oz canned red kidney beans
- 2 tablespoons tomato purée
- 1 tablespoon maple syrup
- pinch of smoked paprika
- pinch of dried red chilli flakes
- 1 tablespoon olive oil
- pinch of sea salt
- 1 pinch of sea salt & black pepper
Instructions
- 1
Preheat oven to 180C (350F), fan setting.
- 2
Start by chopping the onion and garlic.
- 3
Place them in a thick bottomed pan with a good drizzle of olive oil.
- 4
Cook over a medium heat for 10 minutes until soft.
- 5
Once soft, add in the tomato puree and paprika.
- 6
Give it all a good stir for another 5 minutes.
- 7
After 5 minutes add the tinned tomatoes, drained kidney beans, maple syrup, chilli flakes and a pinch of salt and pepper.
- 8
Bring the pan to the boil, before reducing the temperature and leaving to simmer for 25-30 minutes, it will thicken up during this time.
- 9
Once it’s nice and thick, place the taco shells on a large baking sheet and cook in the oven for 5 minutes.
- 10
Serve the tacos warm with the bean mixture, guacamole, plain yogurt and chopped coriander piled on top.