Sometimes a zesty fresh taco is all you want and this recipe using our Mexican Black Bean Chilli couldn’t make it any easier!
1x Fiid Smoky Mexican Black Bean Chilli
½ x jar Roasted Red Peppers, drained & sliced
1 x Sweet Potato, cubed
½ x Cauliflower
1 x Avocado
A handful of fresh Coriander
1tbs Olive Oil
1tsp Smoked Paprika
2 x Limes
8 x Tortillas
Preheat Oven 190C
Peel and dice the Sweet Potatoes into small cubes and chop half a head of Cauliflower into medium chunks. Place both into a roasting tin along with your olive oil and a sprinkling of Smoked Paprika. Toss together to coat evenly and place into the oven to roast for 25min
Heat your Fiid Smoky Mexican Black Bean Chilli in a saucepan and bring to a simmer. Once your roasted vegetables are cooked add them to the Chilli
Slice your Roasted Red Peppers from the jar and add to the saucepan mix too. Keep warm while you get the rest of your ingredients together
Heat your tortillas according to the directions on the pack
Cut your avocado into cubes and add a squeeze of lime
Roughly chop the coriander
Place all your components into separate bowls at the centre of the table and get building your tacos!
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