Fried Bean and Mushroom Tacos
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Fried Bean and Mushroom Tacos

Fried Bean and Mushroom Tacos

with Feta and Chipotle Mayo

.

Tags:
Rapid
Veggie
Spicy
Allergens:
Cereals containing gluten

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.

Preparation Time20 minutes
Cooking time15 minutes
DifficultyMedium

Ingredients

serving amount

1

Red Kidney Beans

100

Feta Cheese

150

Closed Cup Mushrooms

1

Baby Gem Lettuce

1

Onion

3

Plain Taco Tortillas

(Contains Cereals containing gluten)

20

Chipotle Paste

30

Tomato Puree

1

Garlic Clove

½

Lime

1

Smoked Paprika

1

Ground Cumin

1

Vegetable Stock Powder

2

Mayonnaise

Not included in your delivery

75

Water

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Nutritional information

Energy (kcal)524 kcal
Energy (kJ)2192 kJ
Fat19 g
of which saturates7 g
Carbohydrate60 g
of which sugars11 g
Protein20 g
Salt3.42 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

Get Prepared
1

Preheat your oven to 180℃. Halve, peel and thinly slice the onion.Thinly slice the mushrooms.Cut the lime(s) into 4 wedges. Drain and rinse the kidney beans in a colander.Pop half the kidney beans into a bowl and roughly crush with the back of a fork.Peel and grate the garlic (or use a garlic press).

Cook the Veg
2

Heat a drizzle of oil in a large frying pan over medium high heat Add the onions and fry until softened, 3-4 mins.Add the sliced mushrooms to the pan. Fry for 4-5 mins until they soften and start to colour.

Flavour Time
3

Meanwhile, add another small glug of oil then stir the garlic, tomato puree, ground cumin, smoked paprika and kidney beans (both crushed and whole) into the mushrooms and cook for 1 minute.Add the water (see ingredients for amount) and stock paste.Stir well to dissolve the stock paste.Cook for a further 5-6 mins.Season to taste with salt and pepper, then turn the heat to low while you finish everything else off!

Make the Mayo
4

Put the mayo and chipotle paste in a small bowl (careful the chipotle is hot - use less if you don't like heat!). Mix well. Loosen the mayo with a splash of water (it needs to be able to drizzle!) Season to taste with a squeeze of lime.

Finishing Touches
5

Pop the tortillas directly onto the top shelf of the oven for 1-2 mins just to heat through (2 per person). Crumble the feta.Trim the root from the baby gem lettuce then half lengthways. Thinly slice widthways and toss with a squeeze of lime juice.

Build Your Tortillas!
6

Lay a warm tortilla on a board or plate. Add a handful of lettuce to the base. Start with a couple of spoonfuls of the bean and mushroom mix on top. Finish with a sprinkle of feta and a good drizzle of the chipotle mayo. Fold in half and transfer to a plate. Repeat with the other tortillas. You should serve two per person. Serve with any extra lime wedges. Dig in!

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