Nick says that these tacos are f*** amazing! And I agree, they are packed with flavour, thanks to a quick baking process, the tortillas are gently crispy. Perfection! This recipe comes together in about 30 minutes, which makes it a perfect weeknight dinner to enjoy with family.
Makes 12 tacos 🌮
Ingredients
6 medium mushrooms
1 red onion
½ cup of chopped walnuts
1 red capsicum/bell pepper
1 yellow capsicum/bell pepper
1 ½ cups/1 can of black beans
1 tsp sweet paprika powder
1 tsp cumin powder
½ tsp chili powder
1/3 cup of water
2 Tbsp tomato paste
Salt to taste
12 taco tortillas
2 cups of cheese (I used cheddar and mozzarella @angelfoodcheese )
1 tsp extra virgin olive oil to brush
Instructions:
Prepare the ingredients: chop vegetables, walnuts and mushrooms.
Heat a large frying pan to medium-high heat and pour extra virgin olive oil.
Add red onion and garlic and fry for 2 minutes.
Add mushrooms, walnuts, and spices. Mix well and fry for 3-4 more minutes.
Add capsicum/bell pepper, black beans, and water. Stir until well combined and let it simmer for 3 minutes.
Preheat the oven to 200’C. Add tomato paste to the mix. Add salt to taste.
Place tortillas on the baking tray. Spread vegan cheese on half of the tortilla. Place the filling, add more cheese on top and fold the tortilla in half – see video. Repeat with the remaining tortillas.
Brush olive oil over the top of the tortillas and place in the oven.
Bake for 12 minutes.
Remove from the oven and serve topped with your favourite salsa, and chopped coriander.
Enjoy! 😊
