The Hairy Bikers' veggie tacos
After shedding more than six stone between them and with more than 20 cookery books under their ever-shrinking belts, the bikers are back - and meat-free! They’re here to tell us why going vegetarian doesn’t have to be boring, with a Mexican meal that’s good for the soul and the waistline - veggie tacos with refried beans and avocado.
Recipe taken from The Hairy Dieters Go Veggie
370 calories per servingPrep time: 20 minutesCooking time: 30-40 minutes
For the refried beans
1 tsp vegetable oil1 red onion, finely chopped2 garlic cloves, finely chopped1 tsp dried oregano2 x 400g cans of black or pinto beans, drained250ml vegetable stock or waterSea salt and black pepper
For the veggie filling
1 tsp vegetable oil100g sweetcorn1 red pepper, deseeded and cut into strips1 red onion, cut into thin wedges200g butternut squash or pumpkin, diced1 tbsp tomato puree1 tsp chipotle paste (or more, depending on how hot you like it)100g kale, cavolo nero or chard, shredded
For the avocado crema
1 avocadojuice of 1 limeA few coriander leaves2 tbsp half fat crème fraiche or soured cream
8 corn tortillas½ red onion, finely choppedA few coriander leaves and lime wedges
First make the refried beans – heat the vegetable oil in a medium pan or a deep frying pan. Add the onion with a splash of water, cover the pan and saute until the onion has softened and turned golden brown.
Add the garlic and oregano and cook for another couple of minutes
Add the beans and plenty of salt and pepper. Pour the stock or water into the pan, then mash the beans with a potato masher or the back of a wooden spoon until about half of them are broken up.
Simmer over a gentle heat, stirring to prevent the mixture catching on the bottom, until you have thick puree. Keep warm or reheat gently just before you serve the tacos.
For the filling, heat the oil in a large, lidded frying pan. Add the sweetcorn, red pepper, red onion and squash or pumpkin, then cook over a high heat, stirring infrequently so the vegetables build up a bit of colour on each side. The texture should be still al dente, with a light charring or browning around the edges.
Stir in the tomato puree and chipotle paste and season with salt and pepper. Add 200ml of water, then pile the greens on top. Cover and simmer for several minutes until the greens are cooked through, then stir everything together.
For the crema, mash the avocado with the lime juice and a generous pinch of salt. Put the avocado in a small food processor with the coriander and crème fraiche or soured cream and blitz until the mixture is smooth but still flecked.
To serve, heat the tortillas in a dry frying pan or a pancake pan until they’re very lightly browned on each side. Keep them warm – a basket lined with a tea towel to fold over the tortillas works very well.
To eat, spread some of the refried beans over the base of a tortilla, then top with some veggie filling, avocado crema, red onion, a few coriander leaves and a squeeze of lime