SPICY VEGAN TACOS

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Servings: 4-6

Ingredients

1 Tbsp NOMU Extra Virgin Olive Oil
1 red onion, finely chopped
1/2 yellow pepper, finely diced
2 garlic cloves, crushed
1 tbsp NOMU Spanish Rub
1 tsp NOMU Spicy Chilli Grinder
2 tbsp tomato paste
400g chopped tomatoes
400g black beans, drained and rinsed
400g red kidney beans, drained and rinsed
1 tsp sugar
NOMU Sea Salt and NOMU Black Pepper

TO SERVE:
8-10 Taco shells
1-2 Avocados
Coconut yoghurt
Fresh lime
Coriander, chopped

Directions

Heat the Olive Oil in a large saucepan and sauté the onion until soft and translucent (7-10 minutes). Add the yellow peppers and garlic and fry for another 2 minutes until soft. Add the Spanish Rub and Spicy Chilli Grinder and sauté for a further 2 minutes.

Add the tomato paste, chopped tomatoes and drained black beans and kidney beans. Stir well and add sugar and season with salt and black pepper. Cover with the lid and cook for 30 minutes over low-medium heat until the mixture has reduced down to a thick and delicious consistency.

Serve hot with oven-toasted tacos (place tacos in the oven for 5 minutes at 180°C degrees until crisp), a dollop of coconut yoghurt, sliced avocado, some fresh coriander and a squeeze of lime juice.

TIP: Add another sprinkle of the spicy chilli grinder to top it all off if your taste buds aren’t already on fire. 

Tags: Lunch

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