Vegetable and Kidney Bean Tacos

Name: Vegetable and Kidney Bean Tacos
Prep time: 20 min
Cook time: 30 min
Total time: 30 min
Yield: 6 pieces
Ingredients: 200 g plum tomatoes; 140 g carrots; 160 g courgettes; 120 g Gruyère cheese; 50 g onions; 300 g tinned kidney beans; 150 g water; ½ tsp vegetable stock paste; 20 g tomato purée; 3 pinches ground cayenne pepper; ¼ - ½ tsp fine sea salt; 3 pinches ground black pepper; 6 taco shells; ½ bunch fresh coriander; 100 g crème fraîche; 1 lime

3.0 2 ratings

Prep. 20 min

Total 30 min

6 pieces

Ingredients

plum tomatoes firm, that fit whole in feeder (approx. 2 tomatoes)
200 g
carrots peeled
140 g
courgettes ends removed, halved lengthways if large
160 g
Gruyère cheese cut in pieces that fit in feeder
120 g
Edam cheese, cut in pieces that fit in feeder
onions quartered
50 g
tinned kidney beans drained
300 g
water
150 g
vegetable stock paste
½ tsp
½ vegetable stock cube (for 0.5 l)
tomato purée
20 g
ground cayenne pepper
3 pinches
fine sea salt to taste
¼ - ½ tsp
ground black pepper
3 pinches
taco shells
6
dried chilli flakes (optional) for sprinkling
fresh coriander roughly chopped
½ bunch
crème fraîche for serving
100 g
lime cut in slices or wedges, for serving
1