These low fat, fresh tex-mex veggie tacos are packed with flavour and protein which will help keep you full for hours. Everything is cooked in one pan and takes less than half an hour.
Ingredients – Serves 2
1 can chopped tomatoes
1/4 cup of freshly boiled water
1/2 red onion, chopped
1 tsp cumin
1/2 tsp paprika
1 garlic clove
1/2 cup of cooked brown rice
1/4 cup Meat free mince
1/4 cup of frozen sweetcorn kernels
1/2 cup of cannelini beans
1/2 cup of borlotti beans
1/4 cup of fresh or frozen mixed peppers, chopped
2 tbsps of liquid smoke (I use Stubbs)
1 tbsp of soy sauce or liquid aminos
1 tbsp of tomato puree
2 inch piece of fresh red chilli, finely chopped
6 red gem lettuce leaves, left whole
Finely grated violife dairy free cheese, chopped fresh red chilli, diced avocado & dried parsley to garnish.
1. Spray a deep saucepan with olive fry light and very gently saute the red onion, chilli, cumin & paprika for about 3 mins. Add the garlic and fry for another 2 mins.
2. Add all the rest of the ingredients and stir well but gently to combine. Simmer gently on a low heat for 10 minutes. Turn off the heat and leave for about 20 minutes for the flavours to infuse.
3. Arrange the leaves on serving plates, spoon over the chilli mixture, season with salt & pepper & sprinkle over the garnish to serve.
The lettuce leaf wraps mean this is a really low syn, low carb dish.
Slimming World – The only syns are the liquid smoke (0.5 syns) & in the garnish (cheese & avocado) but these are such small amounts, equating to around 2 syns per serving. You could add more cheese to use as a HEA but the dish is so tasty, it doesn’t need any more than suggested.