Leicester Veggie
These summer veg tacos make a great family meal. Kids love ’em and they’re easy to make. Perfect for a plant-based dinner any night of the week.
2 bell peppers (one red, one yellow)
2 medium courgettes
1 red onion, sliced
3-4 garlic cloves
1 tbsp vegetable oil
1 tsp salt
1 tsp ground cumin
1/2 tsp paprika
1/2 tsp oregano
Pinch of chilli powder
Pepper
To serve:
Small tortillas, store bought or make your own
Mexican rice
Cooked black beans
Chopped tomatoes
Avocado
Lime wedges
Hot sauce
Coriander (optional)
These summer veg tacos make a great family meal. Kids love ’em and they’re easy to make. Perfect for a plant-based dinner any night of the week.
1. Slice the courgettes and peppers using a food processor with the slicing blade. (You can also slice by hand.)
2. Heat the oil over medium in a large pan. Add the onion with a pinch of salt and sauté until soft and translucent (around 5-6 minutes). Add the garlic and cook for another 1-2 minutes, taking care not to let it burn.
3. Add the peppers, courgettes and spices, stirring well to ensure everything is coated, around 2-3 minutes. Reduce the heat slightly and cover, cooking until the veggies have softened and cooked through, around 6 minutes.
4. Remove from the heat and adjust for flavor. Serve with warm tortillas, Mexican Rice and black beans and top with avocado, tomatoes, hot sauce and lime.
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