Vegetable and Kidney Bean Tacos (TM6)

Name: Vegetable and Kidney Bean Tacos (TM6)
Prep time: 20 min
Cook time: 30 min
Total time: 30 min
Yield: 6 pieces
Ingredients: 200 g plum tomatoes; 140 g carrots; 160 g courgettes; 120 g Gruyère cheese; 50 g onions; 300 g tinned kidney beans; 150 g water; ½ tsp vegetable stock paste; 20 g tomato purée; 3 pinches ground cayenne pepper; ¼ - ½ tsp fine sea salt; 3 pinches ground black pepper; 6 taco shells; ½ bunch fresh coriander; 100 g crème fraîche; 1 lime

5.0 (1 rating)

Difficulty easy

Preparation time 20 min

Total time 30 min

Serving size 6 pieces

Ingredients

200 g plum tomatoes, firm, that fit whole in feeder (approx. 2 tomatoes)
140 g carrots, peeled
160 g courgettes, ends removed, halved lengthways if large
120 g Gruyère cheese, cut in pieces that fit in feeder
or Edam cheese, cut in pieces that fit in feeder
50 g onions, quartered
300 g tinned kidney beans, drained
150 g water
½ tsp vegetable stock paste
or ½ vegetable stock cube (for 0.5 l)
20 g tomato purée
3 pinches ground cayenne pepper
¼ - ½ tsp fine sea salt, to taste
3 pinches ground black pepper
6 taco shells
dried chilli flakes, for sprinkling (optional)
½ bunch fresh coriander, roughly chopped
100 g crème fraîche, for serving
1 lime, cut in slices or wedges, for serving

Nutrition: per 1 piece
Calories: 1054.4 kJ / 252 kcal
Protein: 11.1 g
Carbohydrates: 23.2 g
Fat: 13.6 g
Saturated Fat: 6.7 g
Fibre: 6 g
Sodium: 513.8 mg