Vegetarian Chilli Tacos
Mexican tacos are a popular dish as they can be a hand held street food snack or served as a main. Don’t let your vegetarian customers miss out on this vibrant, colourful dish. Our vegetarian chilli tacos recipe is packed full of flavour, with fruit balancing off the spices, making it more appealing for children.
- 0:50 TIME
- 10 portions
-
easy
Method
Submitted by Jose Ruiz on Mon, 07/06/2020 - 11:52
INGREDIENTS
600g GARDEN® GOURMET Vegan Mince
300g MAGGI® Rich & Rustic Tomato Sauce
100g iceberg lettuce, shredded
150g mature cheddar cheese
50g low fat sour cream
50g red lentils
10 taco shells
2 cloves garlic, crushed
1 medium onion (150g), diced
1 small apple, peeled chopped- 67g
1 pear, peeled and chopped- 150g
1 tin of drained sweetcorn
1 tbsp. vegetable oil
1tsp cumin
1tsp smoked paprika
½ green chilli, deseeded and finely chopped
FOR THE SALSA:
200g MAGGI® Rich & Rustic Tomato Sauce
50g cucumber, peeled, cored and finely diced
10g fresh coriander, chopped
½ red onion, finely diced- 75g
½ green bell pepper, finely diced- 80g
½ red bell pepper, finely diced- 80g
½ lime, juiced
- Begin by preparing the salsa. Combine all ingredients in a mixing bowl and cover with cling film. The flavours will develop and deepen while the chilli for the tacos is cooking.
- Heat the oil in a large saucepan and add the onion. Cook for five minutes until soft and golden.
- Add the garlic and chilli and cook for a further five minutes, then stir in the GARDEN GOURMET Vegan Mince and lentils and allow to cook for five minutes.
- Add the MAGGI® Rich & Rustic Tomato Sauce, drained sweetcorn, apple and pear and simmer for 45 minutes, adding a little water if required. Once tender add the cumin and smoked paprika.
- To serve, warm the taco shells for two minutes in a pre-heated oven.
- Divide the shredded lettuce among the shells then fill with the chilli.
- Top with the tomato salsa, a teaspoon of sour cream and a sprinkle of grated cheddar cheese.
Related Product
Chef's Tip
Why not serve with guacamole?
PORTION INFORMATION
Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
1179 kJ 282 kcal | 12.7 g | 5.3 g | 8.4 g | 1.12 g |
| 14%* | 18%* | 27%* | 9%* | 19%* |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.
NUTRITIONAL INFORMATION
| Typical Nutrition Values | Per 100g | Per serve | Adult RI | % RI* |
|---|---|---|---|---|
| Energy kJ | 567 | 1179 | ||
Energy kcal | 136 | 282 | 2000 | 14% |
| Fat g | 6.1 | 12.7 | 70 | 18% |
| of which saturates g | 2.5 | 5.3 | 20 | 27% |
Carbohydrate g | 9.6 | 20.0 | 260 | 8% |
| of which sugars g | 4.0 | 8.4 | 90 | 9% |
| Fibre g | 3.8 | 7.9 | - | - |
| Protein g | 8.7 | 18.0 | 50 | 36% |
Sodium g | 0.22 | 0.45 | 2.4 | 19% |
| Salt g | 0.54 | 1.12 | 6 | 19% |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.
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