Vegetable and Kidney Bean Tacos (TM6)
TM6

Vegetable and Kidney Bean Tacos (TM6)

3.0 (2 ratings)

Ingredients

  • 200 g plum tomatoes, firm, that fit whole in feeder (approx. 2 tomatoes)
  • 140 g carrots, peeled
  • 160 g courgettes, ends removed, halved lengthways if large
  • 120 g Gruyère cheese, cut in pieces that fit in feeder
    or Edam cheese, cut in pieces that fit in feeder
  • 50 g onions, quartered
  • 300 g tinned kidney beans, drained
  • 150 g water
  • ½ tsp vegetable stock paste
    or ½ vegetable stock cube (for 0.5 l)
  • 20 g tomato purée
  • 3 pinches ground cayenne pepper
  • ¼ - ½ tsp fine sea salt, to taste
  • 3 pinches ground black pepper
  • 6 taco shells
  • dried chilli flakes, for sprinkling (optional)
  • ½ bunch fresh coriander, roughly chopped
  • 100 g crème fraîche, for serving
  • 1 lime, cut in slices or wedges, for serving

Nutrition
per 1 piece
Calories
1054.4 kJ / 252 kcal
Protein
11.1 g
Carbohydrates
23.2 g
Fat
13.6 g
Saturated Fat
6.7 g
Fibre
6 g
Sodium
513.8 mg

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