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Healthy vegan tacos recipe
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Vibrant pumpkin and cabbage tacos ready in 40 minutes, loaded with beans for a delicious meat-free meal.
Ingredients:
  • 2.50 gm paprika
  • 1/2 tsp dried chilli flakes
  • 2.50 gm ground cumin
  • 500g butternut pumpkin, peeled, deseeded, cut into 2cm pieces
  • 1 large red capsicum, deseeded, cut into 2cm pieces
  • 400g can black beans, rinsed, drained
  • 13.60 gm pure maple syrup
  • 42.00 gm fresh lemon juice
  • 1/4 small red cabbage, shredded
  • 95g (1/3 cup) natural coconut yoghurt
  • 18.00 gm tahini
  • 8 small gluten-free corn tortillas
  • 1/2 small avocado, thinly sliced
  • Lemon wedges, to serve
Instructions:
  • 1. Preheat the oven to 200C/180C fan forced and line a large baking tray with baking paper. 2. Mix paprika, chilli flakes, and cumin in a small bowl. 3. Place pumpkin and capsicum on the prepared tray, then lightly spray with oil and sprinkle with the spice mixture. 4. Roast for 30 minutes until golden and tender, adding black beans to the tray for the last 5 minutes. 5. Lightly mash the black beans with a fork after cooking.
  • In a large bowl, mix together the maple syrup, 1 tablespoon of lemon juice, and a generous pinch of sea salt flakes. Add the cabbage and toss to combine. Allow it to pickle for 5 minutes, then drain.
  • Mix together the yoghurt, tahini, and leftover lemon juice in a small bowl until creamy. Preheat a chargrill pan on high heat. Grill the tortillas for 2-3 minutes on each side.
  • Spread the pickled cabbage evenly on each tortilla. Add the roast vegetables, sliced avocado, and a spoonful of tahini yogurt on top. Sprinkle with pepper and garnish with lemon wedges before serving.

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