Tacos with vegetables and kidney beans (Thermomix® Cutter)

4.8 9 ratings

Prep. 20 min

Total 30 min

6 pieces

Ingredients

zucchini trimmed
160 g
carrot peeled and trimmed
140 g
Gruyère cheese cut into pieces to fit feeder tube
120 g
plum tomatoes firm, that fit whole through feeder tube
2
onion cut into halves
50 g
water
150 g
Vegetable stock paste
½ tsp
sea salt
¼ - ½ tsp
ground black pepper
3 pinches
canned kidney beans (400 g), rinsed and drained
1 can
ground cayenne pepper
3 pinches
tomato paste
20 g
taco shells
6
fresh coriander leaves only, chopped
½ bunch
crème fraîche to serve
100 g
dried chilli flakes to sprinkle (optional)
lime cut into wedges, to serve
1

Difficulty

easy

Nutrition per 1 piece

Sodium 575 mg

Protein 12.6 g

Calories 1163.2 kJ / 278 kcal

Fat 13.7 g

Fibre 7.4 g

Saturated Fat 6.7 g

Carbohydrates 28.2 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Light lunches and more with Thermomix® Cutter 16 Recipes
Australia and New Zealand

You might also like...

Show all

Chipotle bean and corn salad

40 dk

Chilli and cheese nachos

35 dk

Patatas bravas with chorizo

1sa 20 dk

Turmeric lime chicken skewers

1sa 30 dk

Salmon, quinoa, feta and mixed vegetable salad

50 dk

Herbed chicken hors d'oeuvres

35 dk

Xian rou bao zi (steamed pork buns)

2sa 30 dk

Curried couscous, carrot and chickpea salad

15 dk

Agedashi tofu

30 dk

Sushi salad

1sa

Warm Mediterranean couscous salad

30 dk

Soba noodle and tofu salad

35 dk

Show all