Smokey lentil, california raisin & black bean tacos with coriander yogurt, avocado, raisin salsa
Prep:
10 mins
Cook:
20 mins
Serves:
4
method:
For the taco
1
Preheat the oven to 180c/fan 160c.
2
Place each tortilla wrap between the indents of two twelve- hole upturned muffin tins, so that each tortilla is in a taco shape. Bake for 10-12 minutes until slightly crisp and holding its’ shape. Remove from the oven and leave to cool.
For the filling
3
Heat the oil in a medium frying pan. Add the onions and garlic and cook for 3-4 minutes until softened.
4
Add the carrots and cook for a further 2-3 minutes until slightly softened.
5
Add the remaining ingredients, except the lime juice, zest, black beans and coriander, cook for a further 8-10 minutes.
6
Add the remaining ingredients and cook for a further 1-2 minutes to warm through, remove from the heat and set aside.
For the salsa
7
Add all the ingredients to a bowl, mix well and season with a little salt and pepper, set aside until ready to serve.
To serve
8
Roughly chop the coriander and fold through the yoghurt, season with salt and pepper.
9
Spoon the warmed filling into each taco shell, top with the prepared salsa and spoon of coriander yoghurt, garnish with some chilli, serve with lime wedges.
Tip: The filling freezes well if stored in an airtight container
ingredients:
For the taco
- 8 small corn or flour tortillas
For the filling
- 1 medium red onion, peeled and finely chopped
- 1 garlic clove, peeled and crushed
- 2 large carrots, coarsely grated
- 400g can of green lentils, drained
- 100ml vegetable stock
- 1 tsp sweet smoked paprika
- 1 tsp ground cumin
- 1 tbsp chipotle paste
- ¼ tsp salt
- ¼ tsp coarsely ground black pepper
- 100g California raisins
- 400g can black beans, drained
- Juice and zest of 1 lime
- 20g coriander, roughly chopped
For the salsa
- 30g California raisins
- ½ red onion, finely chopped
- Small bunch coriander, roughly chopped
- 1 avocado, peeled and roughly diced
- Juice of 1 lime
To serve
- 30g fresh coriander
- 200g set Greek 0% fat yogurt
- ¼ tsp salt
- ¼ tsp coarse black pepper
- 2 limes, cut into wedges
- 1 red chilli, thinly sliced
nutrition:
per 489g serving
Calories
608
kcal
Total Fats
Saturated Fats
Protein
Carbohydrates
Fibre
Iron
5.7
mg
Sodium
1900
mg
