Refried Bean and Portobello Mushroom Tacos
with Sriracha Salsa, Baby Gem and Cheddar
These delicious Refried Bean and Portobello Mushroom Tacos have been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
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
15
Sriracha Sauce
10
Vegetable Stock Paste
(Contains Celery)
2
Portobello Mushrooms
125
Baby Plum Tomatoes
1
Mexican Style Spice Mix
1
Baby Gem Lettuce
6
Plain Taco Tortillas
(Contains Cereals containing gluten)
30
Tomato Puree
1
Garlic Clove
30
Mature Cheddar Cheese
(Contains Milk)
1
Black Beans
1
Red Onion
Not included in your delivery
150
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Remove the stalks from the portobello mushrooms and pop them onto a lightly oiled baking tray. Drizzle with oil and season with salt and pepper.
When the oven is hot, roast on the top shelf until tender, 20-25 mins.
While the mushrooms cook, halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press).
Trim the baby gem, halve lengthways, then thinly slice widthways.
Drain and rinse the black beans in a sieve.
Roughly chop the baby plum tomatoes, then transfer to a medium bowl with all of their juices.
Add a drizzle of olive oil and as much sriracha as you'd like (add less if you'd prefer things milder).
Season to taste with salt and pepper, then set your sriracha salsa aside.
Grate the cheese.
Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the onion and cook until softened, 5-6 mins.
Stir in the garlic, tomato puree and Mexican style spice mix (add less if you'd prefer things milder), then cook for 1 min more.
Add the beans, veg stock paste and water for the sauce (see ingredients for amount) to the pan, stir everything together, then cook until the beans begin to break down, 5-6 mins.
Once the beans have started to break down, roughly mash half of them in the pan with a potato masher.
Allow to simmer until thickened, 3-5 mins, then remove from the heat. Taste and season with salt and pepper.
Meanwhile, pop the tortillas onto a baking tray and into the oven to warm through, 1-2 mins.
Once the mushrooms are roasted, remove them from the oven and thinly slice (careful, they're hot). Pour any juices from the tray into the refried beans and stir through.
Lay the warmed tortillas on your plate (3 per person), and top with the lettuce, refried beans and sliced portobellos - as much as you'd like.
Spoon over the sriracha salsa and sprinkle with the cheese to finish. TIP: Tacos are best enjoyed eaten by hand - get stuck in! Enjoy!
