Cheesy Chipotle Bean & Mushroom Tacos with avocado dip
with a lime, bell pepper & tomato salsaCalories
:
656 kcalProtein
:
28.2g proteinTotal
:
25 minutesDifficulty
:
EasyExtra Veggies
Allergens:
- Melk (inclusief lactose)
- Tarwe
- Gluten
- Soja
- Mosterd
- May contain traces of allergens
This recipe provides 310 grams of vegetables per portion.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Red onion
125 g
Mushrooms
½ piece
Garlic
½ pack
Black beans
½ piece
Tomato
½ piece
Bell pepper
10 g
Chipotle paste
½ sachet(s)
BBQ spice rub
½ piece
Lime
25 g
Grated Gouda
(Contains: Melk (inclusief lactose))
3 piece
Wholewheat mini tortilla
(Contains: Tarwe, Gluten May be present: Soja, Mosterd)
40 g
Guacamole
Not included in your delivery
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2746 kJ
Calories656 kcal
Fat29.6 g
Saturated Fat9 g
Carbohydrate60.8 g
Sugar14.3 g
Dietary Fiber26.5 g
Protein28.2 g
Salt2.4 g
Potassium876.2 mg
Calcium32.2 mg
Iron0.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Strainer
•Bowl
•Fryingpan with lid
•Large Frying Pan
Cooking Steps
1
- Dice the onion.
- Slice the mushrooms.
- Crush or mince the garlic.
- Drain and rinse the black beans.
2
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the onion, garlic and mushrooms for 7 - 9 minutes, covered.
- In the meantime, dice the tomato and bell pepper.
- Wash and zest the lime, then cut it into wedges. Squeeze 2 lime wedges per person into a bowl.
- Add the beans, chipotle paste, BBQ spice rub and a tbsp of water per person to the mushrooms and cook for 2 - 3 minutes. Season with salt and pepper.
3
- Add the bell pepper, tomato and lime zest to the bowl with the lime juice. Season with salt and pepper to taste.
- Heat the tortillas in a clean large frying pan one at a time over medium heat.
- Divide the bean and mushroom filling over each tortilla and top with the cheese. Fold the tortillas in half, forming a taco.
- Fry the tacos in the same pan for 1 - 2 minutes per side, or until crispy.
4
- Open the cheesy tacos and top each with the fresh lime, bell pepper and tomato salsa.
- Serve the guacamole alongside the tacos.
