Every family needs a good mid-week vegetarian meal, and these Bean and Carrot Tacos are that for us. They’re super easy to throw together with very little, which makes them a classic cheap and cheerful recipe in our eyes. The best bit? They’re on the table in 30 minutes!
Bean And Carrot Tacos
Course: SnacksCuisine: MexicanDifficulty: Easy
Servings
4
servingsPrep time
10
minutesCooking time
20
minutesCalories
250
kcalTotal time
30
minutesSoft tortillas filled with seasoned beans and shredded carrots, topped with fresh herbs and salsa for a quick, flavorful vegetarian meal.
Cook Mode
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Ingredients
2 tbsp Olive oil
1 large Onion-diced
2 Garlic cloves -minced
2 large Carrots-grated
400 gram Lentils-drained and rinsed
400 gram Kidney beans-drained and rinsed
0.25 cup Tomato paste
35 gram Mexican seasoning
8 Taco shells
0.5 cup Grated cheese
Directions
- In a saucepan heat the oil over a medium-high heat. Once hot add the diced onion, and cook for a few minutes, until just translucent. Add the garlic and cook for a few minutes until fragrant.
- To this mixture add the beans and grated carrot. Cook, stirring, as the lentils break down slightly over the heat. Once this happens, add the tomato paste and the mexican seasoning.
- Continue cooking, stirring to avoid having the mixture stick, until the carrots are tender and the lentils have somewhat broken down.
- Heat the taco shells in the oven as per package directions, and spoon vegetarian taco mixture directly into the shells. Sprinkle with cheese while still hot. If you want to melt the cheese more, arrange the filled tacos on a tray and grill for a few minutes in the oven.
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