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Tacos with vegetables and kidney beans (Thermomix® Cutter)
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Ingredients
- 160 g zucchini, trimmed
- 140 g carrot, peeled and trimmed
- 120 g Gruyère cheese, cut into pieces to fit feeder tube
- 2 plum tomatoes, firm, that fit whole through feeder tube
- 50 g onion, cut into halves
- 150 g water
- ½ tsp Vegetable stock paste
- ¼ - ½ tsp sea salt
- 3 pinches ground black pepper
- 1 can canned kidney beans (400 g), rinsed and drained
- 3 pinches ground cayenne pepper
- 20 g tomato paste
- 6 taco shells
- ½ bunch fresh coriander, leaves only, chopped
- 100 g crème fraîche, to serve
- dried chilli flakes, to sprinkle (optional)
- 1 lime, cut into wedges, to serve
- Nutrition
- per 1 piece
- Calories
- 1163.2 kJ / 278 kcal
- Protein
- 12.6 g
- Carbohydrates
- 28.2 g
- Fat
- 13.7 g
- Saturated Fat
- 6.7 g
- Fibre
- 7.4 g
- Sodium
- 575 mg
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