Crunchy veggie tacos

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Crunchy veggie tacos
Serves 4
100g kale leaves, stalks removed
2 red onions, sliced
1 lime
Salt and black pepper
1 tbsp olive oil
1 red pepper, deseeded and sliced
1 yellow pepper, deseeded and sliced
1 tsp smoked paprika
1 tsp cumin
400g tinned black beans
1 tbsp chipotle paste

To serve:
8 corn tortilla wraps, warmed
100g sour cream
Lime wedges
Fresh coriander, chopped
  1. Add the kale and half of the onion to a bowl. Add the lime juice and a good pinch of salt. Set aside to marinate.
  2. Heat the oil in a large frying pan over a medium heat. Add the peppers, remaining onion, paprika and cumin. Cook for 15 minutes, stirring occasionally, until soft. Remove from the pan and set aside.
  3. Add the black beans and chipotle paste to the pan. Heat for five minutes until warmed through. Mash with a fork and season to taste.
  4. To serve, spoon some sour cream onto a tortilla. Spoon over some beans, peppers, kale and onion. Serve with a lime wedge and a sprinkle of coriander.

Per serving: 443kcals, 6g fat (0.9g saturated), 77.3g carbs (7g sugars), 24.2g protein, 17.8g fibre, 0.066g sodium