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Tacos with vegetables and kidney beans (Thermomix® Cutter, using modes)
3.8 5 ratings
Prep. 20 min
Total 30 min
6 pieces
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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 486.2 mg
Protein 11 g
Calories 1057.8 kJ / 252.8 kcal
Fat 13.6 g
Fibre 6.1 g
Saturated Fat 6.7 g
Carbohydrates 23.8 g

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