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

50 minServes 4Nutri-Score A€
from @oh.fer.sure12 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • tomatillos (husked and rinsed)Produce400 g
  • poblano peppers (stemmed, seeded, halved)Produce2 pieces
  • onion (quartered)Produce1 piece
  • garlic (peeled)Produce6 pieces
  • pinto beans (cooked, drained and rinsed)Pantry480 g
  • green chillies (chopped)Produce100 g
  • long grain rice (rinsed)Grains200 g
  • tomato pastePantry60 g
  • vegetable brothPantry400 ml
  • avocados (mashed)Produce2 pieces
  • corn tortillasBakery12 pieces
  • lime (juiced)Produce1 piece
  • olive oilPantry15 ml
  • saltSpices5 g

per serving

Nutrition

394kcal

Carbs
61 g
Proteins
12 g
Fat
11 g
Adapt tools

what you’ll use

Tools

  • Baking tray
  • Blender
  • Saucepan
  • Frying pan
  • Mixing bowl

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 4

  5. Mash the avocado

    • Mash the avocados in a bowl with lime juice and salt.
    Step 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.
    Step 6
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