hellooooo lovelies and happy Monday! I hope you all had a lovely weekend🫶🏽 a yummy vegetarian recipe for today’s post! This recipe came about as a result of having nothing in the fridge😂😩 I had some kidney beans, tinned tomatoes, corn and a few other bits and decided to make these crispy tacos and they turned out super delicious! Also they contain an amazing 15!!! of the different plant foods to contribute towards your 30/week 🌱 which is absolutely insane for one meal! Recipe is below 👇 let me know if you give these a go! The recipe makes 6 crispy tacos 🌮
* 0.5 container of @boldbeanco red kidney beans * 1 tin of chopped tomatoes * Handful of kale * 2 Handfuls of spinach * 1 red onion (save a quarter of this to pickle in some white vinegar) * 0.5 cup of @merchantgourmet grains (contains freekeh, red rice, quinoa, wheat berries & barley) * 0.5 cup corn * 3 cloves garlic * EVOO to sautee onion & garlic * 1 heaped tsp. peanut butter @manilife_ of course * Squeeze of 0.5 lime * 1 tsp. Manuka honey @steensmanukahoney * 1 tsp. chipotle BBQ @sauce_shop
Cook ingredients above on a low/medium heat until thickened. Add to the soft tortillas, fold & sprinkle with cheddar. Bake in the oven until golden, crispy & melty (around 10 minutes). Serve up with fresh coriander, spring onion, pickled onions, more lime & some tangy sour cream! Enjoy🫶🏽🌮
