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🍽️ Vegan Tex-Mex Tacos with Plant-Based Mince and Fresh Coriander

697 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 2 pcs.
• peppers, red 1 pcs.
• garlic cloves 2 pcs.
• kidney beans 285 g
• corn from the can 255 g
• thyme, fresh 5 g
• oil 2 tbsp
• Vemondo vegan mince 400 g
• tomato paste 1 tbsp
• tomatoes, chopped 400 g
• vegetable broth 200 ml
• sugar 1 tbsp
• paprika, sweet 1 tsp
• oregano, dried pinch
• chili, ground pinch
• coffee 50 ml
• organic limes 1 pcs.
• chocolate, dark 30 g
• coriander, fresh 15 g
• taco shells 8 pcs.

Instructions

1. 1. Halve the onions and remove the outer skin. Cut them into small cubes.
2. 2. Wash the peppers. Cut them into quarters and remove the core and seeds. Dice them finely.
3. 3. Peel the garlic and chop it finely.
4. 4. Put the beans and corn into a sieve. Rinse them and let them drain well.
5. 5. Wash the thyme. Shake it dry and pick the leaves off the stems.
6. 6. Heat oil in a pot over medium heat.
7. 7. Fry the onions and garlic in it for about 1 to 2 minutes.
8. 8. Add the vegan mince. Fry it for 7 to 10 minutes until crispy.
9. 9. Stir in the tomato paste and thyme. Continue to fry everything for about 1 minute.
10. 10. Add the chopped tomatoes and peppers to the pot.
11. 11. Deglaze the mixture with broth.
12. 12. Season with sugar, paprika powder, oregano, chili, and brewed coffee.
13. 13. Bring the mixture to a boil.
14. 14. Reduce the heat and let the dish simmer for about 30 minutes.
15. 15. Add the corn and beans after about 20 minutes.
16. 16. Stir the filling occasionally.
17. 17. Halve the lime and squeeze out the juice.
18. 18. Stir the chocolate and lime juice into the filling.
19. 19. Wash the coriander and shake it dry.
20. 20. Pick the leaves off the stems and chop them finely.
21. 21. Fill the taco shells with the chili sin carne.
22. 22. Garnish the tacos with the chopped coriander.

Nutrition per serving

• kcal: 697
• Protein: 29 g · Fett/Fat: 24 g · Carbs: 92 g