Spicy Mixed Bean Tacos

Cathedral City

These spicy mixed bean tacos are a flavourful, plant-based treat, with a filling combination of mushrooms, beans and aromatic herbs, all seasoned with a kick of spice.

Topped with melted Plant-Based Mature Cathedral City Cheese, they are deliciously satisfying!

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Ingredients

For the filling:

1 tbsp olive oil
1 onion, diced
2 cloves garlic
2 tsp smoked paprika
1 tsp Cajun spice
Pinch of chilli flakes
1 courgette, diced
½ pepper, diced
150g mushrooms, thinly sliced
1 x can mixed beans, drained
150ml passata
Mixed herbs, black pepper and salt to taste

 Extras:

6 tacos
80g Cathedral City Plant-Based Mature, sliced into thin slithers
Spring onions
Sliced chillies

These spicy mixed bean tacos are a flavourful, plant-based treat, with a filling combination of mushrooms, beans and aromatic herbs, all seasoned with a kick of spice.

Topped with melted Plant-Based Mature Cathedral City Cheese, they are deliciously satisfying!

Method

First heat the oil in a large non-stick pan and cook the onion and garlic for 10 minutes to soften.
Add the paprika, Cajun and chilli flakes and cook for a few minutes longer to coat, then stir in the other vegetables. Continue cooking for 5 minutes.
Throw in the beans, passata, herbs and seasoning and simmer for 10-15 minutes until the veggies have softened and the sauce has thickened.
Preheat the oven to 180C, arrange the taco shells in an ovenproof dish (stacked tightly so they stay upright) and bake for a few minutes to crisp.
Remove from the oven and spoon in some of the filling in each. Scatter over the Cathedral City and return to the oven for 4-5 minutes until it has melted.
Sprinkle over the spring onions and chillies, then dish up!