Middle Eastern Style Veggie Harissa Tacos
with Cheese and Wedges
- Milk
- Wheat
- Cereals containing gluten
- May contain traces of allergens
- Celery
Ingredients
1 unit(s)
Aubergine
(Contains: May contain traces of allergens, Celery)
1 unit(s)
Bell Pepper
1 sachet(s)
Ground Cumin
450 grams
Potatoes
1 carton(s)
Mixed Beans
1 bunch(es)
Mint
1 unit(s)
Garlic Clove
10 grams
Vegetable Stock Paste
50 grams
Harissa Paste
75 grams
Low Fat Natural Yoghurt
(Contains: Milk)
100 grams
Greek Style Salad Cheese
(Contains: Milk)
4 unit(s)
Plain Taco Tortillas
(Contains: Wheat, Cereals containing gluten)
Not included in your delivery
100 milliliter(s)
Water
Nutritional information
Instructions
Preheat your oven to 200°C. Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 2cm pieces. Halve the pepper and discard the core and seeds. Slice into thin strips then halve widthways. Pop the aubergine and pepper onto a large baking tray. Drizzle with oil, season with salt and pepper then sprinkle over the ground cumin. Toss to coat, spread out evenly, then set aside.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. Once your oven is hot, roast on the middle shelf until golden, 30-40 mins. Pop the aubergine and pepper on the top shelf to roast until golden and tender, 25-30 mins. Turn both halfway through.
Meanwhile, drain and rinse the mixed beans in a colander. Put half into a bowl and mash with a fork until broken up. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Peel and grate the garlic (or use a garlic press).
While everything roasts, heat a drizzle of oil in a frying pan on medium-high heat. Add the garlic, fry until fragrant, 1 min. Pour in the water (see pantry for amount), veg stock paste, mixed beans (both whole and crushed) and the harissa paste (add less if you don't like heat). Season with salt and pepper. Bring to the boil and simmer until thickened, 5-7 mins.
Meanwhile, pop the yoghurt into a small bowl and add the mint. Season to taste, stir together and set aside. Crumble the Greek style salad cheese into small pieces. Pop the tortillas in the oven to warm through for the last 2 mins of roasting time. Once the beans are cooked, taste and season again if needed. TIP: Add a splash of water if it’s a little thick.
Spread a dollop of yoghurt over the base of each tortilla. Top with spoonfuls of the harissa beans, aubergine, peppers and Greek style salad cheese. TIP: Tacos are best enjoyed eaten by hand - get stuck in! Serve the wedges and any remaining yoghurt alongside for dipping. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Some found it tasty with a bit of heat, while others felt it was bland even with extra harissa paste.
- Ease of prep: Simple to make, but plating can be fiddly for larger groups. Roasted vegetables require careful timing to avoid overcooking.
- Suggestions: Consider adding chorizo for meat eaters or swapping aubergine for a different vegetable. Serve with salad instead of chips for a lighter meal.
- Portions: Generous servings satisfied most, though some desired more filling in each taco.
- Texture: Use less yoghurt or omit it to prevent runniness. Some found the overall texture lacking variety.
