Big on flavour but short on prep, these 20-minute vegetarian tacos are about to steal the dinnertime limelight. Perfect for entertaining, or treating yourself midweek, pile them high with spoonfuls of spiced bean and mushroom mix, crumbled feta and a dollop of chipotle mayo, and you’re good to go! Taco Tuesdays have never looked so delicious.
Closed Cup Mushrooms
Red Kidney Beans
a) Halve, peel and thinly slice the onion. Thinly slice the mushrooms. b) Cut the lime into four wedges. c) Drain and rinse the kidney beans in a colander. Roughly chop the coriander (stalks and all!).
a) Heat a splash of oil in a large frying pan over medium-high heat. Pop in the onion. Fry for 2-3 mins. b) Add the sliced mushrooms. Fry for until they soften and start to colour, 3-4 min.
a) Add another small glug of oil then stir the easy garlic, tomato purée, ground cumin, smoked paprika and kidney beans into the mushrooms. b) Cook for a further 5 mins then stir in half the coriander and a squeeze of lime juice. Season to taste.
a) Put the mayo and chipotle paste (careful it's hot!) in a small bowl. Mix well. b) Loosen the mayo with a splash of water (it needs to be able to drizzle!) c) Season to taste with a squeeze of lime juice.
a) Pop the tortillas directly onto the top shelf of the oven for 1-2 mins just to heat through. b) Crumble the feta..
Lay a warm tortilla on a board or plate. Start with a couple spoonfuls of the bean and mushroom mix on top. Finish with a handful of feta and a good drizzle of the chipotle mayo. Fold in half and transfer to a plate. Repeat with the other tortillas. You should serve two per person. Serve with any extra lime wedges and a sprinkling of the remaining coriander.