Cajun Spiced Bean and Mushroom Tacos
with Baby Gem Lettuce and Chipotle Mayo
Looking for a quick and tasty midweek dinner option? Try cooking up our Cajun Spiced Bean and Mushroom Tacos in just 20 minutes for a delicious and speedy meal.
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 Spice Mix
10
Vegetable Stock Paste
(Contains Celery)
32
Mayonnaise
(Contains Egg, Mustard)
10
Chipotle Paste
1
Baby Gem Lettuce
6
Plain Taco Tortillas
(Contains Cereals containing gluten)
50
Greek Style Salad Cheese
(Contains Milk)
Not included in your delivery
½
Sugar for the Sauce
75
Water for the Sauce
Nutritional information
Utensils
Instructions
a) If you don't have a microwave, heat your oven to 220°C/200°C fan/gas mark 7 for the tortillas.
b) Heat a drizzle of oil in a large frying pan on medium-high heat.
c) 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).
a) Once the mushrooms have softened, add the garlic, tomato puree, Cajun spice mix 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) Trim the baby gem, halve lengthways, then thinly slice widthways.
a) Pile the tortillas (3 per person) onto a plate. Heat them through in the microwave, 850W: 50 secs / 750W: 1 min, until warm and soft.
b) If you're using the oven, lay the tortillas onto a baking tray and place on the middle shelf to warm through, 1-2 mins.
a) Transfer the warm tortillas to your plates.
b) Spread each with the chipotle mayo, then top with some lettuce and the bean and mushroom mix - as much as you'd like.
c) Finish by crumbling over the Greek style salad cheese. TIP: Tacos are best enjoyed eaten by hand - get stuck in!
Enjoy!
