Easy vegan tacos

A plate of food on a table Healthy Vegan Recipes

Preparation and cooking time

  • Prep:10 mins
  • Cook:30 mins
  • Easy
  • Serves 2

Make these tasty vegan tacos with a smoky-sweet salsa and pack in all of your 5-a-day in one meal. Kiwi brings a moreish, fruity dimension to the salsa

Nutrient Unit
kcal 351
fat 6g
saturates 1.8g
carbs 56g
sugars 20g
high in fibre 15g
protein 12g
salt 0.2g

Ingredients

  • 175g pack baby corn
  • 1 large red onion , sliced (190g)
  • 1 red pepper , deseeded and roughly chopped
  • ½ tsp cumin seeds
  • 2 tsp olive oil
  • 1large ripe kiwi , halved lengthways (110g)
  • 1large tomato , halved (115g)
  • 100g wholemeal flour , plus extra for rolling
  • 1 large garlic clove
  • 15g fresh coriander , chopped
  • 1 tsp vegan bouillon powder
  • ½ tsp smoked paprika
  • 85g red cabbage , finely shredded

Method

  • STEP 1

Heat oven to 220C/200C fan/gas 7. Pile the corn, red onion and pepper into a large shallow roasting tin and toss with the cumin seeds and oil. Add the kiwi and tomato on one side of the tin and roast for 20 mins.

  • STEP 2

Meanwhile, mix 60ml water into the flour with the blade of a knife to make a dough. Knead briefly until smooth, then cut equally into four and roll out each piece on a lightly floured surface into a 16cm round tortilla. Cover with a tea towel to stop them drying out.

  • STEP 3

Remove the cooked tomato and kiwi from the tin and return the veg to the oven for 10 mins. Remove the skin from the kiwi and scoop the flesh into a bowl with the tomato, garlic, half the coriander, bouillon and paprika. Use a hand blender to blitz to a smooth salsa.

  • STEP 4

Heat a large non-stick frying pan, without oil, and cook the tortillas one at a time for a minute on one side and about 10 seconds on the other, until you see them puff up a little. Spread a tortilla with some salsa, top with cabbage and roasted veg, then scatter with the remaining coriander. Add a spoonful more salsa and eat with your hands.

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