Blended Tacos

PREP TIME: 10 Min

COOK TIME: 35 Min

SERVES: 4

  • 1 tablespoon olive oil
  • 1 onion, peeled and diced
  • 1 capsicum, chopped
  • 2 cloves garlic, peeled and finely chopped
  • 1-2 teaspoons minced chilli, optional
  • 500g 50/50 Meadow Mushrooms & beef mince blend
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1 x 400g can chopped tomatoes
  • 1 x 400g can kidney or pinto beans, drained
  • 12 small soft flour or corn tortillas, or 12 taco shells
  • To serve: a selection of fillings such as shredded lettuce, sliced avocado, coleslaw, pickles, jalapenos and sour cream

Method

  1. 1. Heat the oil in frying pan over a medium heat and stir fry the onion, capsicum, garlic and chilli with a sprinkle of salt for 5 minutes.
  2. 2. Finely chop the mushrooms (or blitz in the blender) to replicate mince, then add to the pan with the mince, cumin, coriander and paprika and raise the heat a little, cook, stirring occasionally, for 10 minutes.
  3. 3. Stir in the tomatoes, rinsing the can with half a can of water and adding this, bring to the boil, reduce to a simmer and cook for 10 minutes then add the beans and simmer for 10 minutes.
  4. 4. Spoon into warmed soft tortillas or taco shells and add fillings to taste.

MADE WITH

White Button Mushrooms
White Button
Large Portabello Mushrooms
Large Portabello
Small Portabello Mushrooms
Small Portabello
Swiss Brown Mushrooms
Swiss Brown
White Sliced Mushrooms
White Sliced