Veggie Tacos with Mixed Bean Chilli

Well these were delicious... I was trying to make dinner for a meat eating friend without them complaining about there not being any meat! These filing tacos were the perfect solution and the mixed bean chilli definitely hit the spot. I served them with plain sweet potato fries and a little extra coyo on the side.

 

Ingredients (Serves 4)

tacos or tortilla wraps

1 tbsp of olive oil

1 teaspoon brown rice miso

a handful of coriander

4 large mushrooms

6 big tomatoes

1 garlic clove

3 celery sticks

1/2 a tin of chopped tomatoes

1/2 a red chilli

2 tins of mixed beans

1 tbsp of raw cacao

1 tsp of cumin

1 tsp of smoked paprika

salt and black pepper

4 tbsp of coyo

1 lime

Heat the oil in a large pan, then add the miso paste and crush the garlic. Slice the celery into small pieces and add these in, mixing well until soft.

Roughly chop the tomatoes and mushrooms and place these in the pan. Stir well again until the vegetables begin to soften. Then add the mixed beans with the liquid from the cans, the cumin, paprika and lots of black pepper. After about 4 minutes, add in the tinned tomatoes and season again with salt and pepper.

Leave to simmer for about 25 minutes until most of the liquid has evaporated and the chilli thickens.

Slice the chilli and roughly chop the coriander ready for serving. Then prep the tacos/tortillas as per packet instructions.

When you are ready to serve, arrange the tacos on plates, then fill with the chilli. Top with red chilli, coriander and coyo, then squeeze over a slice of lime.