recipes
Vegetarian chilli tacos
Preparation time : less than 30 mins
Cooking time : 30 mins to 1 hour
Serves : Serves 4
Spicy bean tacos with all the trimmings. The veggie bean filling can be made in advance and will keep in the freezer for 2 months, so whenever you fancy a veggie taco you can whip one up in minutes.
Replace the cheese and yoghurt with dairy-free alternatives for vegan tacos.
Ingredients
1 tbsp olive oil1 onion, finely chopped
1 garlic clove
3 celery stalks, finely chopped
200g/7oz portobello/shiitake mushrooms, chopped
2 green chillies, chopped
100g/3½oz tomato purée
1 tsp cocoa powder (optional)
150ml/5fl oz vegetable stock
2 x 400g tinned kidney beans, or mixed beans, rinsed and drained
salt and freshly ground black pepper
To serve
12 ready-made taco shells, warmed
150g/5oz Monterey Jack (or mild cheddar) cheese, grated
2 tbsp chopped fresh coriander (optional)
200ml/7fl oz plain yoghurt