These dairy-free vegan tacos have lots of yummy fresh flavour and is one of the easiest Mexican recipes you can be making this summer. The combination of smoky peppers, crisp onions, and luxurious mole sauce makes for a lighter meat-free version. Once wrapped together the black beans and peppers topped with the resting juices of the pickled onions ooze in heavenly zingly-smoky flavours with every mouthful.

Preparation time 30 minutes

Cooking time 20 minutes

Makes around 10 tacos

Taco Ingredients:
  • 300 grams mole sauce
  • 200 grams black beans (tinned)
  • 25 grams taco seasoning
  • 4 green/red/yellow peppers, deseeded and cut into thin strips
  • 2 tablespoons Azada Olive Oil & Crushed Chilli
  • 10-12 small corn tortillas
  • A small bunch of coriander, chopped
  • 1 lime, cut into wedges
  • Sliced jalapeño peppers (optional)
  • Freshly ground sea salt
Pickled Onion Ingredients:
  • ½ red onion, finely sliced
  • 1 red chilli, deseeded and finely sliced
  • The juice of 1 lime 1
  • Freshly ground sea salt
Preparation:
  1. Preparing the pickled onion. Mix together the onion, chilli, lime juice and salt in a small bowl. Cover with clingfilm and chill for 20 minutes, until the onions are bright pink.
  2. Preparing the tacos. Meanwhile, Drizzle the mixed peppers with Azada’s Olive Oil & Crushed Chilli, taco seasoning, salt and pepper. Cook in a hot sauté pan for 5-8 minutes, until done to your liking. As the peppers are sizzling away, gently heat the black beans and mole sauce over a low heat until warmed through.
  3. Heat a tortilla over a high heat on a griddle pan for a few seconds and keep warm in aluminum foil placed in an oven set on low and repeat with the remaining tacos.
  4. Spread each warm taco with a little mole sauce, a dollop of black beans and layer up with the mixed peppers and pickled onion. Top with a squeeze of lime, coriander and some sliced jalapeño peppers. Fold over and eat immediately. 
Tips

You can substitute the peppers for jackfruit or sliced corn and braised cabbage.

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