Time is Tight Tacos

book recipes

With a prep time of less than 30 minutes, this is definitely one to add to your list of weekly staples! A zingy combination of colourful fresh vegetables, protein-rich beans and melty vegan cheese – what’s not to love?

Gluten free
Wheat free
Quick meal
Low fat, low sugar
Cheap
Kids recipe

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Preparation time

15 min

Cook time

10 min

Total time

25

Cuisine

Mexican, Central and South American

Meal

  • mains
  • lunches
  • sides-light-meals-and-salads

Servings

4

Ingredients

  • 1 x 400g/14 oz tin black beans or kidney beans, drained and rinsed
  • 225g/1 cup (approx.) shop-bought or homemade salsa
  • ½ – 1 tsp chilli powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 red pepper, cored and diced
  • 1 clove garlic, crushed
  • ¼ red onion, finely diced
  • 1 large tomato, diced
  • Juice of ½ a lime
  • 50g/2 oz marinated tofu pieces
  • 100g/3.5 oz pineapple or mango (fresh or tinned), cubed (optional)
  • Handful of jalapenos, finely diced (optional)
  • Salt and pepper, to taste
  • 8 taco shells
  • 2 handfuls of vegan cheese, grated (you can sprinkle extra vegan cheese over the outside of the tacos (see photo) if desired)
  • 1 avocado, cubed or mashed

Optional toppings: fresh chilli, fresh coriander, parsley, sliced spring onions, sweetcorn, vegan crème fraîche, vegan mayonnaise, vegan sour cream

Instructions

  1. In a large bowl mix everything together (apart from the taco shells, the vegan cheese and the avocado). Add salt and pepper according to your taste.
  2. Fill the taco shells with the filling and sprinkle the vegan cheese on top.
  3. Either preheat the oven to 200°C/390°F/Gas Mark 6 and then place the filled tacos in the oven for 10 minutes or pop the filled tacos in the microwave for 1 minute (they won’t be quite as crispy this way but it’s quicker).
  4. Add the avocado to the tacos and serve.
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