Loaded Veggie Tacos
Servings: 5
Calories: 418kcal
Cost: £1.13
Equipment
Ingredients
- 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)
Cupboard Essentials
- 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
Instructions
- 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.
Nutrition
Calories: 418kcal | Carbohydrates: 45g | Protein: 17g | Fat: 18g