Ingredients

For the Black Eyed Beans and Green Vegetables

120g Black eyed beans
5g Chipotle chilli flakes
20g tomato puree
50g spring onions
125g tomatoes, deseeded
125g baby spinach
125g green pepper
1 cinnamon stick
5g ground coriander
5g ground cumin
15 g fresh coriander 100ml cold water

For the Pineapple Pico Salsa

Lime
150g tomatoes, deseeded
10g jalapenos
100g red onion
ΒΌ pinapple
10g fresh coriander

For the pink pickled onions

1 red onion
45ml white wine vinegar
2g salt
10g caster sugar
30ml water
1 star anise

For the Smashed Avocado

A large ripe hass avocado
1 Lime

Introduction

A favourite from Oxford Brookes, this delicious Mexican Taco incorporates a range of authentic flavour; a delicious vegan meal, loved by carnivores.

Method

For the Black Eyed Beans and Green Vegetables

Drain and rinse beans. Place the ground spices, cinnamon stick, chipotle flakes and tomato puree in a pan and sweat for 5 minutes to cook out the spices. Add the chopped tomatoes, beans and water, mix well and allow to simmer for 10 minutes. Slice the spring onions and cut the pepper into 2cm dice, roughly chop the coriander and add to the pan with the spinach, cook out for 1-2 minutes until the spinach has wilted.

For the Pineapple Pico Salsa

Peel and remove the core from the pineapple and cut into a small dice. Peel and finely dice the red onion and the tomato flesh. Roughly chop the coriander and the jalapenos. Mix all ingredients with the zest and juice of the lime.

For the pink pickled onions

Place the anise, water, salt sugar and vinegar in a pan and gently bring to the boil, remove from heat and allow to cool. Peel the onion and slice thinly into rings, place into the cooled liquid and leave to pickle for 4 hours minimum.

For the Smashed Avocado

Peel, destone and dice the avocado and place into a bowl. Zest and juice the lime. Smash up the avocado with the back of a fork and mix with the lime.

Serve on a corn tortilla & drizzles with sour cream for a non-vegan variety.

 

Oxford Brookes University

Features more veg
Features more veg