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Recipe Vegetarian tacos
These delicious and zesty vegetarian tacos are a doddle to make – but even better, everything can be made in advance.
Recipe tips
Manchego is often made using animal rennet, but vegetarian versions are available.
Vegetarian Tacos
Persons
4
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Ingredients
- For the beans
- 2 garlic cloves, finely chopped
- olive oil, for frying
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp chipotle paste or 1 red chilli, finely chopped
- 2 x 400g tins black beans
- sea salt and freshly ground black pepper
- For the salsa
- 20 cherry tomatoes
- ½ red chilli, deseeded and finely chopped
- few sprigs fresh coriander, leaves picked
- ½ lime, juice only
- extra virgin olive oil, to taste
- For the guacamole
- 1 ripe avocado, stone removed and peeled
- 1 green chilli
- ½ lime, juice only
- To serve
- 8 wheat or corn tortillas
- 4 free-range eggs, fried
- handful of grated cheese, such as manchego or queso fresco
- bunch breakfast radishes, cleaned and chopped
- natural, sheep or coconut milk yoghurt (optional)
- a few coriander sprigs
- sweet chilli sauce
Instructions
- For the beans, heat a frying pan over a medium heat. Add the garlic and a splash of olive oil and cook for a minute or so, until the edges of the garlic begin to just brown.
- Add the cinnamon, cumin and chipotle paste or chilli and stir for another minute to gently toast the spices. Add the beans and their liquid, bring to a simmer, then turn the heat down and cook for 10-15 minutes, until the liquid has thickened but the beans are still holding their shape. Add a little hot water to loosen if you need. Season with salt and pepper and keep warm.
- For the salsa, chop the tomatoes roughly on a big board. Pile the chilli and coriander on top, season with salt and pepper and chop all this together. Scrape into a big bowl, add the lime juice and a splash of olive oil and mix well. Set aside.
- For the guacamole, mash the avocado in a bowl with a little salt and pepper, the chilli and lime juice. You can use a potato masher or a fork if you like.
- Once everything is ready, heat your tortillas. I do this by holding them with tongs over the flame of my gas hob – its super quick and gives a delicious charred taste – but the oven or a dry frying pan will do just fine.
- Fill the tortillas with the beans, salsa, guacamole, egg, cheese and radishes. Don’t forget the chilli sauce, coriander and a little yoghurt, if using.
Shopping List
Fruit and vegetables1 ripe avocado, stone removed and peeled
20 cherry tomatoes
½ red chilli, deseeded and finely chopped
1 green chilli
a few coriander sprigs
few sprigs fresh coriander, leaves picked
2 garlic cloves, finely chopped
½ lime, juice only
½ lime, juice only bunch breakfast radishes, cleaned and chopped Tins, packets and jars 2 x 400g tins black beans sweet chilli sauce Cooking ingredients sea salt and freshly ground black pepper 1 tsp chipotle paste or 1 red chilli, finely chopped 1 tsp ground cinnamon 1 tsp ground cumin olive oil, for frying extra virgin olive oil, to taste Dairy, eggs and chilled 4 free-range eggs, fried handful of grated cheese, such as manchego or queso fresco natural, sheep or coconut milk yoghurt (optional) Other 8 wheat or corn tortillas
Notes
These delicious and zesty vegetarian tacos are a doddle to make – but even better, everything can be made in advance.
Manchego is often made using animal rennet, but vegetarian versions are available.
March 31, 2025
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