Cajun Spiced Bean and Mushroom Tacos
with Baby Gem Lettuce and Chipotle Mayo
Our Cajun Spiced Bean and Mushroom Tacos are a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
240
Sliced Mushrooms
1
Red Kidney Beans
1
Garlic Clove
30
Tomato Puree
1
Cajun Blackening
10
Vegetable Stock Paste
(Contains Celery)
32
Mayonnaise
(Contains Egg, Mustard)
10
Chipotle Paste
6
Plain Taco Tortillas
(Contains Cereals containing gluten)
50
Greek Style Salad Cheese
(Contains Milk)
1
Baby Gem Lettuce
Not included in your delivery
½
Sugar for the Sauce
75
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the sliced mushrooms and stir-fry until they soften and start to colour, 4-5 mins.
a) While the mushrooms cook, drain and rinse the kidney beans in a sieve. Pop half the kidney beans into a bowl and roughly crush with the back of a fork.
b) Peel and grate the garlic (or use a garlic press).
c) Meanwhile, preheat your oven to 220°C/200°C fan/gas mark 7.
a) Once the mushrooms have softened, add the garlic, tomato puree, Cajun blackening and kidney beans (both crushed and whole). Stir-fry for 1 min.
b) Stir in the veg stock paste, sugar and water for the sauce (see pantry for both amounts).
c) Turn down the heat and simmer until thickened, 4-5 mins. Taste and season with salt and pepper if needed.
a) In a small bowl, combine the mayo and chipotle paste (see ingredients for amount - use less if you'd prefer things milder).
b) Loosen the chipotle mayo with a splash of water if needed - it needs to be able to drizzle.
a) Pop the tortillas (3 per person) onto a baking tray and into the oven to warm through, 1-2 mins.
b) Crumble the Greek style salad cheese.
c) Trim the baby gem, halve lengthways, then thinly slice widthways.
a) Transfer the warm tortillas to your plates.
b) Top each with some lettuce and the bean and mushroom mix - as much as you'd like.
c) Finish with a sprinkle of Greek style salad cheese and a drizzle of the chipotle mayo. TIP: Tacos are best enjoyed eaten by hand - get stuck in!
Enjoy!
