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Whole Food Plant Based Taco Night
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Whole Food Plant Based Taco Night

50 minPour 4Nutri-Score A€
par @oh.fer.sure12 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • tomatillos (husked and rinsed)Fruits et légumes400 g
  • poblano peppers (stemmed, seeded, halved)Fruits et légumes2 morceaux
  • onion (quartered)Fruits et légumes1 morceau
  • garlic (peeled)Fruits et légumes6 morceaux
  • pinto beans (cooked, drained and rinsed)Épicerie480 g
  • green chillies (chopped)Fruits et légumes100 g
  • long grain rice (rinsed)Céréales200 g
  • tomato pasteÉpicerie60 g
  • vegetable brothÉpicerie400 ml
  • avocados (mashed)Fruits et légumes2 morceaux
  • corn tortillasBoulangerie12 morceaux
  • lime (juiced)Fruits et légumes1 morceau
  • olive oilÉpicerie15 ml
  • saltÉpices5 g

par portion

Nutrition

394kcal

Glucides
61 g
Protéines
12 g
Lipides
11 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Plaque de cuisson
  • Blender
  • Casserole
  • Poêle
  • Saladier

pas à pas

Préparation

  1. Roast the vegetables for the sauce

    • Heat the oven and spread the tomatillos, poblano peppers, onion and half the garlic on a baking tray.
    • Drizzle with a little olive oil and season with salt.
    • Roast until the vegetables are softened and lightly charred.
    Étape 1

  2. Blend the roasted sauce

    • Transfer the roasted vegetables to a blender.
    • Add the remaining garlic and blend until smooth.
    • Season with salt to taste.
    Étape 2

  3. Cook the pinto beans

    • Warm a little olive oil in a frying pan.
    • Add the pinto beans and green chillies and cook until heated through and slightly softened.
    • Mash lightly and season with salt.
    Étape 3

  4. Cook the rice in tomato sauce

    • Warm a little olive oil in a saucepan and toast the rice briefly.
    • Stir in the tomato paste and the remaining garlic, then pour in the vegetable broth.
    • Cover and simmer until the rice is tender and the liquid absorbed.
    Étape 4

  5. Mash the avocado

    • Mash the avocados in a bowl with lime juice and salt.
    Étape 5

  6. Warm the tortillas and serve

    • Warm the corn tortillas in a dry frying pan.
    • Serve with the roasted sauce, beans, rice and mashed avocado.
    Étape 6
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