Fried Bean & Mushroom Tacos
with Feta and Chipotle Mayo
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.
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.
Ingredients
1
Red Kidney Beans
100
Feta Cheese
1
Baby Gem Lettuce
150
Sliced Mushrooms
1
Onion
1
Ground Cumin
20
Chipotle Paste
30
Tomato Puree
1
Garlic Clove
½
Smoked Paprika
½
Lime
4
Super Soft Tortillas with Whole Wheat
(Contains Cereals containing gluten)
1
Vegetable Stock Powder
2
Mayonnaise
1
Coriander
Not included in your delivery
75
Water
Nutritional information
Utensils
Instructions
a) Preheat your oven to 180°C. b) Halve, peel and thinly slice the onion.Cut the lime(s) into 4 wedges. c) Drain and rinse the kidney beans in a colander. d) Pop half the kidney beans into a bowl and roughly crush with the back of a fork. e) Peel and grate the garlic (or use a garlic press).
a) Heat a drizzle of oil in a large frying pan over medium high heat b) Add the onions and fry until softened, 3-4 mins. c) Add the sliced mushrooms to the pan. Fry for 4-5 mins until they soften and start to colour.
a) Meanwhile, roughly chop the coriander (stalks and all!). b) Add another small glug of oil then stir the garlic, tomato purée, ground cumin, smoked paprika and kidney beans (both crushed and whole) into the mushrooms and cook for 1 minute. c) Add the water (see ingredients for amount) and stock powder. Stir well to dissolve the stock powder. Cook for a further 5-6 mins then stir in half of the coriander. Season to taste with salt and pepper, then turn the heat to low while you finish everything else off!
a) Put the mayo and chipotle paste in a small bowl (careful the chipotle is hot - use less if you don't like heat!). 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.
a) Pop the tortillas directly onto the top shelf of the oven for 1-2 mins just to heat through (2 per person). b) Crumble the feta. c) Trim the root from the baby gem lettuce then half lengthways. Thinly slice widthways and toss with a squeeze of lime juice.
a) Lay a warm tortilla on a board or plate. Add a handful of lettuce to the base. b) Start with a couple of spoonfuls of the bean and mushroom mix on top. c) Finish with a sprinkle of feta and a good drizzle of the chipotle mayo. Fold in half and transfer to a plate. d) Repeat with the other tortillas. You should serve two per person. Serve with any extra lime wedges and a sprinkle of coriander.
