Vegetarian Chilli Tacos

Tacos have a bad reputation for unhealthiness, but they don't have to be loaded with cheese and mince. 
Serve with a side of fresh garden salad.



Ingredients (serves 4):

1 tbsp olive oil

1 onion, finely chopped

1 garlic clove

3 celery stalks, finely chopped

200g/7oz brown cap/shiitake mushrooms

2 bird's-eye chillies, chopped

100g/3½oz tomato purée

1 tsp cocoa powder

100ml/3½fl oz non alcoholic red wine

150ml/5fl oz vegetable stock

150g/5oz canned kidney beans, rinsed and drained

150g/5oz canned butterbeans, rinsed and drained

150g/5oz canned soya beans, rinsed and drained

Salt and freshly ground black pepper

To serve:

12 ready-made taco shells, warmed

150g/5oz mild cheese, grated

2 tbsp chopped fresh coriander

200ml/7fl oz soured cream

cactus pickles, chopped (if available)


1. Heat the oil in a frying pan over a medium heat. Fry the onion, garlic and celery until soft.

2. Add the mushrooms and chillies and cook for one minute.

3. Add the tomato purée and cook for a further 2-3 minutes.

4. When the mushrooms are soft, add the cocoa powder, wine and stock and bring to the boil.

5. Reduce the heat and simmer for 15 minutes, then add all of the beans and cook for a further 10-12 minutes, or until the sauce has reduced and the beans are all heated through.

6. To serve, place 2-3 tablespoonfuls of the bean chilli in each taco shell. Top with the grated cheese, chopped coriander, soured cream and cactus pickles (if using), and place onto plates.



For more information visit BBC Food