Vegan tacos COOK A CLASSIC

SERVES 4 | PREP 20 MINS PLUS PICKLING | COOK 20 MINS | EASY | GF

PICKLED ONIONS

1 small red onion, finely sliced

4 tbsp cider vinegar

2 tbsp caster sugar

TACO FILLING

1 tbsp vegetable oil

½ red onion, finely chopped

1 large sweet potato, peeled and cut into 1cm cubes

2 red peppers, deseeded and finely chopped

400g tin of black beans, rinsed and drained

2 tsp ground cumin

1 tsp garlic granules

1 tbsp chipotle paste

SALSA

2 tomatoes, finely chopped

½ red onion, finely chopped

1 lime, juiced, plus wedges to serve small bunch of coriander, half finely chopped, plus leaves to serve

8-10 small corn tortillas, warmed

1 avocado, finely sliced, to serve dairy-free yogurt, to serve

1 Put the pickled onion ingredients in a jar or bowl with 2 tbsp of boiling water and a pinch of salt. Leave to pickle while you make the tacos.

2 Heat the oil in a large frying pan and fry the onion for 10 mins until soft. Stir in the sweet potato and pepper, then fry for 5-10 mins or softened. Stir in the beans, cumin and garlic. Toast the spices for a few minutes, then stir in the chipotle, 100ml of just-boiled water and plenty of seasoning. Simmer for 10 mins until the veg is tender.

3 Mix together the salsa ingredients in a bowl with some seasoning. Serve the warmed tortillas with the veg and beans, pickled onions, salsa, avocado and yogurt alongside, and let everyone build their own tacos.

PER SERVING 586 kcals | fat 16.1G saturates 2.6G | carbs 87.1G | sugars 20.2G fibre 13.4G | protein 16.6G | salt 1.2G

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