Tacos with vindaloo beans, crushed avocado and charred corn
Who knew that vegan tacos could be so delicious, and so easy? These tacos with vindaloo beans, crushed avocado and charred corn are the perfect quick dinner.
SERVES 4| PREP & COOKING TIME 30 minutes
INGREDIENTS
- olive oil
- 1 onion , finely chopped
- 2 garlic cloves, minced
- 50g vindaloo paste
- 1x 400g tinned kidney beans, drained
- 1/2 cup tomato passata
- Handful chopped fresh coriander, plus extra for serving
- Salt and pepper
- 2 corn on the cobs
- 4 soft tacos
- 2 avocados, mashed
- 1 lemon cut into wedges
METHOD
HEAT olive oil in a pan over medium heat. Add the onion and garlic . Fry until soft, about 5 minutes.
ADD the vindaloo paste to the pan and fry for a further minute. Add the red kidney beans and tomato passata to the pan and fry for 3 minutes, stirring. Add a handful of chopped fresh coriander and season well to taste
HEAT a dry griddle pan over very high heat. Add the corn on the cobs to the pan and char, 3 minutes per side. In the same dry pan, fry 4 soft tacos, 1 minute per side.
FILL the tacos with vindaloo beans, crushed avocado, charred corn cut from the cob and sprinkle with chopped coriander and lemon wedges for squeezing. Secure the tacos with a wooden skewer, if desired.
Tacos with vindaloo beans, crushed avocado and charred corn
Ingredients
- olive oil
- 1 onion , finely chopped
- 2 garlic cloves, minced
- 50g vindaloo paste
- 1x 400g tinned kidney beans, drained
- 1/2 cup tomato passata
- Handful chopped fresh coriander, plus extra for serving
- Salt and pepper
- 2 corn on the cobs
- 4 soft tacos
- 2 avocados, mashed
- 1 lemon cut into wedges
Instructions
Heat olive oil in a pan over medium heat. Add the onion and garlic . Fry until soft, about 5 minutes.
Add the vindaloo paste to the pan and fry for a further minute. Add the red kidney beans and tomato passata to the pan and fry for 3 minutes, stirring. Add a handful of chopped fresh coriander and season well to taste
Heat a dry griddle pan over very high heat. Add the corn on the cobs to the pan and char, 3 minutes per side. In the same dry pan, fry 4 soft tacos, 1 minute per side.
Fill the tacos with vindaloo beans, crushed avocado, charred corn cut from the cob and sprinkle with chopped coriander and lemon wedges for squeezing. Secure the tacos with a wooden skewer, if desired.
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ALSO SEE: Buffalo cauliflower tacos
