Vegan Ultimate Veg Tacos BOSHTV

Ultimate Veg Tacos

  • Simple
  • 0:40 m
  • 19 ingredients

We're big fans of tacos, real big fans. They're just so flavourful, diverse and totally moreish! We developed this dish with bright colour and and big flavour in mind. We reckon we nailed it. Eating the rainbow is a great philosophy to adopt when you want to start eating a bit healthier because colour usually equals nutrients (except when you're talking about candy, obvz) These tacos have a great balance of flavour and texture and if you make them, we're sure you'll love them! This is a super tasty and slightly naughty vegan dinner idea and we think also a great recipe for a date night. The full recipe for this dish can be found in our brand new book, Healthy Vegan. Order your copy now!

Serves: 4

Ingredients

For the roasted peppers

  • 1 red onion
  • 2 orange bell pepper
  • 1 tbsp olive oil
  • Salt & pepper to taste

For the roasted corn

  • 1 x 200g can of sweetcorn - in water, no added salt
  • ½ tsp smoked paprika
  • ½ tbsp olive oil

For the bangin' black beans

  • 2 garlic cloves
  • 1 x 400g can of black beans
  • 1 tbsp olive oil
  • ½ tsp cinnamon
  • ½ tsp cumin

For the simple salsa

  • 50g cherry tomatoes
  • 1 spring onion
  • 5g fresh coriander
  • ½ tsp chilli powder
  • ½ lime

To serve

  • 1 ripe avocado
  • 1 lime
  • 2 limes
  • 8 small corn tortillas
  • 10g fresh coriander
  • ½ green chilli

Before you start

Preheat oven to 180°C l Line 2 Baking Trays with Parchment Paper l Fine grater or microplane l Small saucepan

Step 1

First, roast the peppers

  • Peel, halve and cut the red onion into 5mm-thick strips
  • Halve, core and cut the peppers into 5mm-thick slices
  • Put the onion and pepper in a bowl, drizzle over the olive oil, add a pinch each of salt and pepper and toss to combine
  • Spread out on one of the lined baking trays, put in the oven and bake for 25–30 minutes 

In the meantime, get the roasted corn in the oven

  • Drain and rinse the sweetcorn, pat dry with kitchen paper, then tip the kernels into a bowl with the smoked paprika and stir to combine
  • Sprinkle over a little salt and pepper, tip the sweetcorn onto the second baking tray, put the tray in the oven and roast for 30 minutes, stirring halfway through
  • Take both trays out of the oven, drizzle the corn with the oil and set to one side 

Ingredients

  • 1 red onion
  • 2 orange bell pepper
  • 1 tbsp olive oil
  • Salt & pepper to taste
  • 1 x 200g can of sweetcorn - in water
  • no added salt
  • ½ tsp smoked paprika
  • ½ tbsp olive oil

Step 2

Meanwhile, make the black beans

  • Peel and grate the garlic
  • Drain and rinse the beans, tip them into a bowl and mash with a fork
  • Heat the olive oil in the small saucepan over a medium heat
  • Add the garlic and stir for 30 seconds
  • Stir in the cinnamon and cumin
  • Add the black beans and stir to combine, adding the water to loosen the mixture
  • Taste and season to perfection with salt and pepper 

Ingredients

  • 2 garlic cloves
  • 1 x 400g can of black beans
  • 1 tbsp olive oil
  • ½ tsp cinnamon
  • ½ tsp cumin

Step 3

Next, make the simple salsa

  • Quarter the tomatoes
  • Trim and thinly slice the spring onion
  • Roughly chop the coriander leaves
  • Put the chilli powder in a bowl, squeeze in the lime juice and stir
  • Stir in the tomatoes, spring onion and coriander leaves, and set to one side 

Ingredients

  • 50g cherry tomatoes
  • 1 spring onion
  • 5g fresh coriander
  • ½ tsp chilli powder
  • ½ lime

Step 4

Make the avo’ tang

  • Halve and carefully stone the avocado by tapping the stone firmly with the heel of a knife so that it lodges in the pit, then twist and remove
  • Halve the lime
  • Scoop the avocado flesh into a bowl, squeeze in the lime juice and mash with a fork to a textured cream 

Ingredients

  • 1 ripe avocado
  • 1 lime

Step 5

Lay all the elements of your Ultimate Veg Tacos on the table

  • Trim and thinly slice the chilli
  • Cut the limes into wedges
  • Spoon a layer of beans and roasted pepper and onion onto each tortilla
  • Spoon over some avo’ tang and simple salsa
  • Sprinkle with roasted corn, garnish with coriander leaves and chilli, add a squeeze of lime and serve 

Ingredients

  • 2 limes
  • 8 small corn tortillas
  • 10g fresh coriander
  • ½ green chilli