Vegetarian Tacos

Name: Vegetarian Tacos
Prep time: 20 min
Cook time: 30 min
Total time: 30 min
Yield: 6 pieces
Ingredients: 200 g plum tomatoes; 140 g carrots; 170 g zucchini; 115 g Pepper Jack cheese; 60 g onions; 450 g kidney beans, canned; 140 g water; ½ tsp vegetable stock paste; 15 g tomato purée (concentrate); 3 pinches cayenne pepper, ground; ¼ - ½ tsp salt; 3 pinches pepper, ground; 6 taco shell, hard; ½ bunch cilantro, fresh; 100 g sour cream, any type; 1 lime

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Prep. 20 min

Total 30 min

6 pieces

Ingredients

plum tomatoes firm, that fit whole through feeder (2 tomatoes)
200 g
carrots peeled
140 g
zucchini unpeeled, ends removed
170 g
Pepper Jack cheese cut into pieces that fit through feeder
115 g
115 g cheddar cheese, cut into pieces that fit through feeder
onions halved
60 g
kidney beans, canned rinsed and drained (9 oz after draining)
450 g
450 g canned black beans, rinsed and drained (9 oz after draining)
water
140 g
vegetable stock paste
½ tsp
¼ vegetable stock cube (for 0.5 l)
tomato purée (concentrate)
15 g
cayenne pepper, ground
3 pinches
salt
¼ - ½ tsp
pepper, ground
3 pinches
taco shell, hard
6
cayenne pepper, dried, flake (optional) to sprinkle
cilantro, fresh chopped
½ bunch
sour cream, any type to serve
100 g
100 g crème fraîche, min 30% fat, to serve
lime cut into slices or wedges, to serve
1