Veggie Magazine March_2019

special

VEGAN

Tortilla Tacos with

Refried Beans, Carrot,

Chilli, and Coriander

Per serving: 322 cals | 8.5g fat

Crispy, golden tacos are filled

with smooth refried beans, then

topped with a bright carrot salsa.

You’ll never look at shop-bought

tacos again! Pinto beans are

traditionally used to make

refried beans, and the tinned

variety mashes down really well.

If you don’t have pinto beans

available, red kidney beans

make a good alternative, but will

need a little more elbow grease

when mashing.

Serves 4

Ready in 15 mins

For the tortilla tacos:

3 tortilla wraps, cut into quarters

1 tsp sunlower oil

roughly chopped
1 red chilli, deseeded and
inely sliced

1 Heat one tablespoon of the oil
in a frying pan over a medium-
high heat and cook the onion
for two minutes until softened.
2 Add the garlic, paprikas and
chilli powder, stir, and cook for
a further minute.
3 Tip in the chopped tomatoes
and sugar, reduce to a medium
heat, and cook for 10 minutes,
stirring occasionally.
4 In the meantime, heat the
remaining two tablespoons of
oil in a separate frying pan over
a medium heat and fry the potato
cubes for 10 minutes, or until the
edges are golden.
5 Stir the golden potatoes into the
spicy tomato sauce. Remove from
the heat, then season with sea
salt. Scatter over the parsley and
chilli slices just before serving.

For the refried beans:

1 tbsp sunlower oil

1 red pepper, deseeded and

roughly chopped

3 spring onions, inely chopped

1 tsp mild chilli powder

1 tsp smoked paprika

1 tsp garlic powder

2 x 400g tins pinto beans,

drained and rinsed

juice of ½ unwaxed lime

For the carrot salad:

1 large carrot, peeled and grated

generous handful of coriander

leaves, roughly torn

1 small red chilli, deseeded

and inely sliced

generous pinch of smoked

sea salt

1 Preheat the oven to 200C/

400F/Gas 6. Using two deep

muin trays, push a tortilla quarter

into each mould to form a cup

shape. Brush the edges with the

oil, then bake for 8-10 minutes

until crisp and light gold in colour.

2 In the meantime, prepare the

refried beans. Heat the oil in a

saucepan over a medium heat

and cook the red pepper and

spring onions for three minutes

until the pepper begins to soften.

Spoon in the chilli powder,

smoked paprika, and garlic

powder and cook for a further

minute. Tip in the pinto beans and

stir to combine with all the spices.

After three minutes, remove the pan

from the heat, then mash the beans

using a potato masher or fork until

semi-smooth. Stir in the lime juice.

3 In a bowl, toss together the

carrot, coriander and chilli, and

season with smoked sea salt.

4 To assemble, remove the

tortilla taco cups from the muin

pan and spoon in the refried

beans, then load with the carrot,

coriander, and chilli.

Charred Courgette

and Pesto Tart

Per serving: 131 cals 10g fat

Serves 4

Ready in 15 mins

1 sheet of puf pastry

(ensure it’s dairy-free)

2 tsp unsweetened soya milk