Lime-pickled onion and tangy feta both work beautifully to cut through the earthiness of mushrooms, cumin and black beans in these generously-filled veggie tacos.
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Put the onions in a bowl, sprinkle with a pinch of salt, pour over the lime juice and set aside to pickle. Heat 1/2 the oil in a frying pan over a high heat and add the asparagus. Season and cook for 2-3 minutes, shaking the pan, until starting to brown. Transfer to a plate.
Return the pan to the heat until hot. Add the mushrooms and spread out in an even layer. Cook for 2 minutes undisturbed, then stir every minute or so for 5-6 minutes, until golden and crisp. Reduce the heat, add the remaining oil, the garlic and cumin and stir for 2 minutes more. Return the asparagus to the pan to heat through.
In a small pan, mash the beans, then stir through the chipotle and soured cream. Stir over a low heat, season, then mix in the lime juice used to pickle the onion. Meanwhile, heat the tacos according to pack instructions. Divide the beans between the tacos then top with the veg, pickled onion, crumbled feta and lime zest.
To speed this up further, use a pouch of readymade spicy refried beans or use canned beans, cooked in a little of the water they come in, and mash until creamy.
Typical values per serving when made using specific products in recipe
Energy | 2,026kJ/ 483kcals |
|---|---|
Fat | 19g |
Saturated Fat | 5.3g |
Carbohydrates | 52g |
Sugars | 5.1g |
Fibre | 11g |
Protein | 20g |
Salt | 1.4g |
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