Vegetable tacos with quick-pickled onion, black beans & feta

Name: Vegetable tacos with quick-pickled onion, black beans & feta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: ½ small Essential Red Onion, sliced into rounds; 2 unwaxed Essential Limes, zest of 1, juice of both; 1 tbsp Essential Olive Oil; 110 g pack fine asparagus, cut into thirds; 200 g Essential Cup Mushrooms, thinly sliced; 1 clove garlic, crushed; ½ tsp ground cumin; 400 g can black beans, drained and rinsed; ½ tbsp Cooks' Ingredients Chipotle Paste; 2 tbsp Essential Soured Cream; 4 Gran Luchito Soft Taco Wraps; 30 g Essential Feta

Lime-pickled onion and tangy feta both work beautifully to cut through the earthiness of mushrooms, cumin and black beans in these generously-filled veggie tacos.

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VegetarianHealthySource of fibre3 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

½ small Essential Red Onion, sliced into rounds
2 unwaxed Essential Limes, zest of 1, juice of both
1 tbsp Essential Olive Oil
110g pack fine asparagus, cut into thirds
200g Essential Cup Mushrooms, thinly sliced
1 clove garlic, crushed
½ tsp ground cumin
400g can black beans, drained and rinsed
½ tbsp Cooks' Ingredients Chipotle Paste
2 tbsp Essential Soured Cream
4 Gran Luchito Soft Taco Wraps
30g Essential Feta

Put the onions in a bowl, sprinkle with a pinch of salt, pour over the lime juice and set aside to pickle. Heat 1/2 the oil in a frying pan over a high heat and add the asparagus. Season and cook for 2-3 minutes, shaking the pan, until starting to brown. Transfer to a plate.
Return the pan to the heat until hot. Add the mushrooms and spread out in an even layer. Cook for 2 minutes undisturbed, then stir every minute or so for 5-6 minutes, until golden and crisp. Reduce the heat, add the remaining oil, the garlic and cumin and stir for 2 minutes more. Return the asparagus to the pan to heat through.
In a small pan, mash the beans, then stir through the chipotle and soured cream. Stir over a low heat, season, then mix in the lime juice used to pickle the onion. Meanwhile, heat the tacos according to pack instructions. Divide the beans between the tacos then top with the veg, pickled onion, crumbled feta and lime zest.

Cook’s tip

To speed this up further, use a pouch of readymade spicy refried beans or use canned beans, cooked in a little of the water they come in, and mash until creamy.

Typical values per serving when made using specific products in recipe