TexMex Tacos

TeMex Tacos are filled with beans and vegetables, crazy delicious.????

Guacamole is probably the best side dish you could add to this, check our recipe here.????????????

For the vegetables I used a store bought vegetable mix, but of course, you can also chop your veggies.

TexMex is the Mexican kitchen but from Texas USA, so to be clear… this is not Mexican food, but Americans who made their version of tacos.
This doesn’t take away that it’s absolute fire! ????????????

TexMex Tacos

Cuisine: American, Mexican Courses: Dinner, Lunch Recipe Keys: gluten free kids quick soy free vegan

Difficulty: Beginner Prep Time 10 min Cook Time 15 min Total Time 25 mins Servings: 4 Best Season: Suitable throughout the year

Description

Mexican tacos but from Texas USA ????????????????

Ingredients

Servings

• 1 teaspoon Coconut Oil
• 1 Onion
• 2 cloves Garlic
• 400 grams Mushrooms
• 3 Carrots
• 1 1/2 Bell Pepper
• 2 sticks Cellery
• 200 milliliters Vegetable Broth
• 800 grams Passata
• 1/2 tablespoon Cumin (To taste)
• 1/2 teaspoon Smoked Paprika (To taste)
• 1 tablespoon Chipotle (To taste)
• 350 grams Corn
• 800 grams Beans
• 12 Crispy Tortillas Shells

Instructions

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1. Sauté onion and garlic in coconut oil, add the chopped mushrooms, carrots, bell pepper, celery,... and vegetable broth.

2. After this has simmered for a second, add the passata and the spices; cumin and smoked paprika.

   If you like spicy food, add chipotle to taste.

   Preheat the oven to 180C/350F.

3. For the last few minutes, add the rinsed corn and beans. Bake the crispy tortillas shells for 2 minutes.

   Enjoy with guacamole and lettuce or point cabbage.

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