Recipe: Vegetarian Taco Mix – 3 ways

So this recipe has been a favourite of mine for the last few months, and I love it because it is pretty much a delicious way to eat legumes and vegetables – and it’s super versatile. These meals are packed with plant protein and loads of fibre keeping your tummy happy and feeling full. I like to make a big batch and eat it in different ways over a few days.

Preparation time: 5 min
Cooking Time: 10-15 min

Makes 4 serves (about 2 burrito bowls, nachos for 4 and even more if you’re doing mini tacos!)

Cost: $5.85 for the whole pot! The extra trimmings will set you back a little more.

Ingredients
1 x 400 g can of kidney beans, drained, rinsed (no added salt variety)
1/2 onion (preferably red but whatever you have is fine), diced
1 clove of garlic, crushed1/2 cup tomato puree
1/4 cup water
1/2 red capsicum, diced
2 tsp taco seasoning mix
Salt & pepper, to taste
1 tbsp of olive oil

Method
1. Heat olive oil in saucepan over a medium heat
2. Saute the garlic and onion, stirring frequently to prevent burning
3. Add in the tomato puree, water, kidney beans, capsicum & taco seasoning
4. Cook until thickened and the beans and capsicum have softened (try to see if you need more seasoning!)

Way 1: Tacos

Pick your poison: soft shell or hard shell!

Spoon in your taco mix, top with grated mozzarella, tomatoes, crushed avo, lettuce and a small amount of red onion and serve! Great in mini form for this time of year. It’s super colourful and packed full of veggies.

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Instagram: @stefanievalakas

Extra ingredients: taco shells, mozzarella, cherry tomatoes, avocado, shredded lettuce, red onion.

Way 2: Burrito Bowl

This is my favourite way to eat this base taco mix!

Grab yourself a microwave pouch of brown rice & quinoa (or whatever you fancy), top it off with the bean mix, and again with some cheese, avocado, fresh red onion & cherry tomatoes and enjoy!

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Image: Homemade Food Junkie

Extra ingredients: brown rice & quinoa microwave pouch, mozzarella cheese, avocado, fresh red onion, cherry tomatoes.

Way 3: Nachos

Chuck the mix in an oven dish, add in some corn chips, top with the mozzarella cheese and bake at 160 degrees Celsius for 10 mins.

Top with the avocado, cherry tomatoes and red onion once it’s out of the oven.

Extra ingredients: corn chips, mozzarella cheese, avocado, fresh red onion, cherry tomatoes.

screen-shot-2016-12-01-at-12-04-04-pm
Instagram: @stefanievalakas

For any of the above you can modify to vegan by leaving off the cheese!

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