Ingredients to prepare the tacos (10 units):
- 300 grams mole sauce
- 200 grams black beans (tinned)
- 25 grams taco seasoning
- 4 green/red/yellow peppers, deseeded and cut into thin strips
- 2 tablespoons Azada Olive Oil & Crushed Chilli
- 10-12 small corn tortillas
- A small bunch of coriander, chopped
- 1 lime, cut into wedges
- Sliced jalapeño peppers (optional)
- Freshly ground sea salt
Ingredients for pickled onion:
- 1/2 red onion, finely sliced
- 1 red chilli, deseeded and finely sliced
- The juice of 1 lime 1
- Freshly ground sea salt
Preparation time: 30 minutes
Cooking time: 20 minutes
Makes: around 10 tacos
Gluten-free | Vegetarian | Vegan
Prepare the pickled onion step by step:
- Mix together the onion, chilli, lime juice and salt in a small bowl. Cover with clingfilm and chill for 20 minutes, until the onions are bright pink.
Prepare the tacos step by step:
- Meanwhile, Drizzle the mixed peppers with Azada’s Olive Oil & Crushed Chilli, taco seasoning, salt and pepper.
- Cook in a hot sauté pan for 5-8 minutes, until done to your liking. As the peppers are sizzling away, gently heat the black beans and mole sauce over a low heat until warmed through.
- Heat a tortilla over a high heat on a griddle pan for a few seconds and keep warm in aluminum foil placed in an oven set on low and repeat with the remaining tacos.
- Spread each warm taco with a little mole sauce, a dollop of black beans and layer up with the mixed peppers and pickled onion.
- Top with a squeeze of lime, coriander and some sliced jalapeño peppers.
- Fold over and eat immediately.
Tips for vegan tacos:
You can substitute the peppers for jackfruit or sliced corn and braised cabbage.
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