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Chilli avocado tacos
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1 tsp sunflower oil
1 red Romano pepper (140g), halved lengthways, seeded and thinly sliced
240g pack Vegan Grain Mince
400g can black or kidney beans, drained and rinsed
4 Red Choice tomatoes, chopped
½ x 185g jar Cooks’ Ingredients Chilli & Orange Paste
2 Perfectly Ripe Avocados
Juice of 1 unwaxed lime
½ tsp garlic salt
8 Santa Maria Corn & Wheat Tortillas
1 red chilli, seeded and finely chopped
½ small red onion, very thinly sliced
½ x 28g pack coriander leaves, to serve
1. Heat the oil in a large sauté pan and cook the pepper for 2-3 minutes. Add the mince, beans and tomatoes and stir for 3 minutes then add the paste and cook for a further 2 minutes until piping hot.
2. Skin, stone and very roughly mash the avocado with the back of a fork. Add the lime juice and garlic salt, to taste.
3. Gently warm the tortillas in a griddle or frying pan. Divide the chilli between the tortillas and top with the creamy avocado. Scatter over the chilli, red onion and coriander leaves and serve swiftly.
This recipe was first published in December 2018.