Vegetarian chilli tacos
Method
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Heat the oil in a frying pan over a medium heat. Fry the onion, garlic and celery until soft.
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Add the mushrooms and chillies and cook for one minute.Add the tomato purée and cook for a further 2-3 minutes. When the mushrooms are soft, add the cocoa powder (if using) and stock and bring to the boil.
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Reduce the heat and simmer for 15 minutes, then add the beans and cook for a further 10-12 minutes, or until the sauce has reduced and the beans are all heated through.
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To serve, place 2-3 tablespoonfuls of the bean chilli in each taco shell. Top with the grated cheese, chopped coriander (if using), and a spoon of yoghurt and put on plates.
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 garlic clove
- 3 celery stalks, finely chopped
- 200g/7oz portobello/shiitake mushrooms, chopped
- 2 green chillies, chopped
- 100g/3½oz tomato purée
- 1 tsp cocoa powder (optional)
- 150ml/5fl oz vegetable stock
- 2 x 400g tinned kidney beans, or mixed beans, rinsed and drained
- salt and freshly ground black pepper
To serve
- 12 ready-made taco shells, warmed
- 150g/5oz Monterey Jack (or mild cheddar) cheese, grated
- 2 tbsp chopped fresh coriander (optional)
- 200ml/7fl oz plain yoghurt
Shopping List
Vegetarian chilli tacos
Fruit and vegetables
Tins, packets and jars
Cooking ingredients
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