Compatible versions
Tacos with vegetables and kidney beans (Thermomix® Cutter)
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 140 g carrot, peeled and trimmed
- 160 g zucchini, trimmed
- 120 g Gruyère cheese, cut into pieces to fit feeder tube
- 2 plum tomatoes, firm, that fit whole through feeder tube
- 50 g onion, cut into halves
- 300 g canned kidney beans, rinsed and drained (approx. 250 g after draining)
- 150 g water
- ½ tsp Vegetable stock paste
- 20 g tomato paste
- 3 pinches ground cayenne pepper
- ¼ - ½ tsp sea salt
- 3 pinches ground black pepper
- 6 taco shells
- dried chilli flakes, to sprinkle (optional)
- ½ bunch fresh coriander, leaves only, chopped
- 100 g crème fraîche, to serve
- 1 lime, cut into wedges, to serve
- Nutrition
- per 1 piece
- Calories
- 1058.9 kJ / 253.1 kcal
- Protein
- 11.1 g
- Carbohydrates
- 23.9 g
- Fat
- 13.6 g
- Saturated Fat
- 6.7 g
- Fibre
- 6.1 g
- Sodium
- 485.7 mg
Alternative recipes
Show allPumpkin and blue cheese arancini with smoky yoghurt dressing
1h
Miso coleslaw
20min
Brown rice salad
40min
Chicken Katsu Sandwich Sushi (Onigirazu)
1h 30min
Crunchy carrot salad
10min
Rosemary meat pies
3h 30min
Melted Brie with basil and lemon pesto
30 min
Buffalo Chicken Spring Rolls
1h 30min
Sushi Rice
1h 5min
Lu ji chi (braised chicken wings)
25 min
Sticky bottom dumplings (Brett McGregor)
1h
Raw crunch salad (Noni Jenkins)
10min