

Vegetarian Fruity Chilli Tacos topped with Cheese, Sour Cream and Lettuce
- 0:50 TIME
- 10 Portions
INGREDIENTS
For the salsa
½ red onion, finely diced
½ green bell pepper, finely diced
½ red bell pepper, finely diced
50g cucumber, peeled, cored and finely diced
10g fresh coriander, chopped
200g MAGGI® Rich & Rustic Tomato Sauce
½ lime, juiced
For the chilli and tacos
1 tbsp. vegetable oil
1 medium onion (150g), diced
2 cloves garlic, crushed
½ green chilli, deseeded and finely chopped
600g vegetarian mince
50g red lentils
300g MAGGI® Rich & Rustic Tomato Sauce
1 small apple, peeled chopped
1 pear, peeled and chopped
1tsp cumin
1tsp smoked paprika
10 taco shells
100g iceberg lettuce, shredded
50g sour cream
150g mature cheddar cheese
METHOD
Prep:20 minutes. Cook30 minutes
- 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 vegetarian mince and lentils and allow to cook for five minutes.
- Add the MAGGI Rich and Rustic, 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.
CHEF'S TIP
This recipe also works great as a burrito or simply served in a wholemeal tortilla.
NUTRITION INFORMATION
Typical Values | Per 100g | Per Serve | Reference Intake | % RI* |
Energy | 625 kJ 149 kcal | 1223 kJ 293 kcal | 8400 kJ 2000 kcal | 15% |
Fat | 7.0g | 13.7g | 70g | 20% |
of which: saturates | 3.1g | 6.0g | 20g | 30% |
Carbohydrate | 11.7g | 22.9g | 260g | 9% |
of which: sugars | 4.2g | 8.3g | 90g | 9% |
Fibre | 3.2g | 6.2g | - | - |
Protein | 8.3g | 16.3g | 50g | 33% |
Salt | 0.39g | 0.77g | 6g | 13% |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
Based on the stated recipe. Portions should be adjusted for children of different ages.
Products used in the recipe
