Table of Contents
- How to meal prep
How to meal prep
Divide all the toppings into separate containers, that’s the peppers, the black beans and the feta. For the lettuce and coriander, line the containers with a kitchen towel to prevent sogginess. When you are ready to eat, heat up a serving of the warm ingredients for 1 minute in the microwave, then serve up a portion of tacos (2-3) with some shredded lettuce, black beans, saucy veg, crumbled feta and coriander. Optional top with chilli flakes and serve with some lettuce on the side.
- 3 mixed peppers, sliced into thin pieces (£1.25)
- 12 hard taco shells (£1.50)
- 326 g (1 tin) sweet corn (£0.45)
- 400 g (1 tin - 246g drained weight), black beans and rinsed (£0.60)
- 1 head of iceberg lettuce, thinly sliced (£0.60)
- 200 g feta, crumbled (£0.70)
- Bunch of fresh coriander, roughly chopped (£0.55)
- 1 tbsp rapeseed oil
- 1 tsp paprika
- ½ tsp + ½ tsp cumin
- 1 tbsp tomato puree
- 1 tsp oregano
- 400 ml beef stock
- Salt & pepper
- Optional chilli flakes
To a large non-stick frying pan over a high heat, add the peppers and season with salt. Fry for around 4 minutes.
Meanwhile, to a heatproof jug, add the beef stock and the drained black beans. Roughly blitz (around 3 times). Pour into a pan over a medium/high heat. Season the beans with ½ tsp cumin.
To the peppers, add ½ tsp cumin, 1 tsp paprika, tomato puree, oregano and the sweetcorn. Heat for a further 4 minutes, adding a splash of water to make everything saucy.
Once the black beans have thickened, you’re good to go. Serve up a portion of tacos (2-3) with some shredded lettuce, black beans, saucy veg, crumbled feta and coriander. Optional top with chilli flakes and serve with some lettuce on the side.
To prep, divide the toppings into separate containers, lining the containers with a kitchen towel for the lettuce and coriander to prevent sogginess.
On the day of eating, heat up a serving of the warm ingredients for 1 minute in the microwave.
Servings: 5 servings