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Veggie tacos recipe

10 ratings

In partnership with Jamie Oliver

Jamie Oliver says, "For a colourful veg-packed dinner, you can’t beat this street-food favourite. Veggie tacos are exactly the kind of food the Oliver household embraces midweek: fresh, fast, veg-based dishes that are good for us but don’t compromise on flavour. Trust me, you won’t even miss the meat!" See method

Serves 4
5 mins to prepare and 25 mins to cook
321 calories / serving
Healthy
Vegetarian

Ingredients

2 red onions
2 limes
100g kale
olive oil
4 mixed-colour peppers
1 tsp smoked paprika
400g tin black beans
1 tbsp chipotle chilli paste or sauce
8 wholemeal tortilla wraps or tacos
100g natural yogurt or plant-based yogurt, to serve

Each serving contains

Energy
1345kj
321kcal 16%
Fat
13g 18%
Saturates
4g 20%
Sugars
14g 16%
Salt
1.5g 25%

of the reference intake
Carbohydrate 37.9g Protein 10.5g Fibre 12.1g

Method

Peel and finely slice the onions, then place half in a small bowl with the juice of ½ a lime and a pinch of sea salt. Scrunch it all up and let it marinate.
Repeat with the kale: tear the leaves into a bowl, discarding any woody stalks. Add the juice of 1 lime and a pinch of salt, then scrunch it all up and let it marinate.
Place a large frying pan on a medium heat with 1 tbsp oil. Deseed and finely slice the peppers, then add to the pan with the remaining onion and the smoked paprika. Cook for 15 mins, until soft and sweet, stirring occasionally.
Reserve 2 tbsp of the black beans, then tip the rest into a small saucepan (juice and all). Add the chipotle sauce and cook for 5 mins, or until reduced. Mash with a fork, season to taste and keep warm.
In a separate pan, toast the remaining beans over a high heat with ½ tbsp oil for 3-5 mins, until the skins are crisp to bursting.
Meanwhile, wrap the tortillas in foil and warm in a dry frying pan on a medium heat. Bring everything to the table with yogurt and lime wedges, pile up your toppings and tuck in.

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