Fried Bean and Mushroom Tacos

Name: Fried Bean and Mushroom Tacos with Chipotle Mayo and Baby Gem
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 Red Kidney Beans; 1 Garlic Clove**; 120 Sliced Mushrooms**; 30 Tomato Puree; 1 Cajun Blackening; 10 Vegetable Stock Paste; 32 Mayonnaise; 10 Chipotle Paste; 4 Plain Taco Tortillas; 50 Greek Style Salad Cheese; 1 Baby Gem Lettuce**; 75 Water for the Sauce

with Chipotle Mayo and Baby Gem

Get 50% off 1st box + free dessert for life!

Our Fried Bean and Mushroom Tacos are a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:

Rapid

•Veggie

•Spicy

Allergens:

Mustard

•Celery

•Egg

•Cereals containing gluten

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

Red Kidney Beans

Garlic Clove**

120

Sliced Mushrooms**

Tomato Puree

Cajun Blackening

Vegetable Stock Paste

Mayonnaise

Chipotle Paste

Plain Taco Tortillas

Greek Style Salad Cheese

Baby Gem Lettuce**

Not included in your delivery

Water for the Sauce

Nutritional information

Energy (kcal)428 kcal

Energy (kJ)1792 kJ

Fat15.4 g

of which saturates5.9 g

Carbohydrate47.5 g

of which sugars7.1 g

Protein21.2 g

Salt4.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl

•Sieve

•Garlic Press

•Grill Pan

•Baking Tray

Instructions

a) Drain and rinse the kidney beans in a sieve. Pop half the kidney beans into a bowl and roughly crush with the back of a fork.
b) Peel and grate the garlic (or use a garlic press).

a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the sliced mushrooms and stir-fry until they soften and start to colour, 4-5 mins.
c) Meanwhile, preheat your oven to 220°C/200°C fan/gas mark 7.

a) Add another small drizzle of oil to the mushrooms, then stir in the garlic, tomato puree, Cajun blackening and kidney beans (both crushed and whole) and cook for 1 min.
b) Add the water for the sauce (see ingredients for amount) and veg stock paste. Stir to combine.
c) Turn the heat down slightly, then simmer for a further 5-6 mins. Taste and season with salt and pepper if needed.

aa) In a small bowl, mix together the mayo and chipotle paste (see ingredients for amount - use less if you don't like heat).
b) Loosen the chipotle mayo with a splash of water (it needs to be able to drizzle).

a) Pop the tortillas onto a baking tray and into the oven to warm through, 1-2 mins.
b) Crumble the Greek style salad cheese.
c) Trim the baby gem, halve lengthways, then thinly slice widthways.

a) Transfer the warm tortillas (2 per person) to your plates.
b) Top each with some lettuce and spoonfuls of the bean and mushroom mix - as much as you'd like.
c) Finish with a sprinkle of the Greek style salad cheese and a drizzle of the chipotle mayo. TIP: Tacos are best enjoyed eaten by hand - get stuck in! Enjoy!