with salsa and smashed avocado
These DIY crunchy shelled tacos are filled with hearty beans, creamy avocado and oozing melted cheese. Serve hot from the oven and get ready for a fiesta of flavours.
Allergens
Utensils
Tags
Tortilla
8 unit(s)
Grated Cheese
50 grams
Red Kidney Beans
1 pack(s)
Avocado
1 unit(s)
Tomato
1 unit(s)
Onion
1 unit(s)
Scallion
2 unit(s)
Lime
1 unit(s)
Mexican Style Spice Mix
2 sachet(s)
Ketchup
1 sachet(s)
Exotic Mushroom Mix
125 grams
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Roughly chop the mushrooms.
- Halve, peel and chop the onion into small pieces.
- Place a pan over medium-high heat with a drizzle of oil.
- Add the onion and mushrooms to the pan and fry until softened, stirring occasionally, 4-5 mins.
- Meanwhile, drain and rinse the kidney beans in a sieve.
- Use a fork to roughly mash the beans in a bowl.
- Add the Mexican style spice mix to the pan and fry for 1 min.
- Add the mashed beans, ketchup and a splash of water.
- Mix together and allow to warm through. Season to taste with salt and pepper.
- Lay the tortillas on a board, spoon an even amount of the bean filling down the centre of each, then fold in half.
- Drizzle a little oil into the bottom of an ovenproof dish then lay in the tacos, still folded (pack them snugly together with the open side facing up).
- Top each taco with grated cheese.
- Bake on the top shelf of your oven until golden, 8-10 mins.
- Meanwhile, cut the tomato into 2cm chunks.
- Chop the lime into 4 wedges.
- Trim and thinly slice the scallion.
- Mix the tomato and scallion in a bowl then season with salt, pepper and lime juice—all to taste.
- Halve the avocado.
- Use a spoon to scoop out the flesh into a bowl.
- Roughly mash with a fork.
- Season to taste with salt, pepper and lime juice.
- Once cooked, remove the tacos from the oven.
- Serve in the oven dish and allow everyone to help themselves.
- Spoon tomato salsa and smashed avocado on top.
- Finish with a squeeze of lime juice.
3573
kJ
Energy (kJ)
854
kcal
Energy (kcal)
35.9
g
Fat
13.6
g
of which saturates
99.9
g
Carbohydrate
11.8
g
of which sugars
11.7
g
Dietary Fiber
33.6
g
Protein
0
mg
Cholesterol
3.22
g
Salt
