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Tacos with vegetables and kidney beans (Thermomix® Cutter)
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Ingredients
- 140 g carrot peeled and trimmed
- 160 g zucchini 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
- 300 g canned kidney beans rinsed and drained (approx. 250 g after draining)
- 150 g water
- ½ tsp Vegetable stock paste
- 20 g tomato paste
- 3 pinches ground cayenne pepper
- ¼ - ½ tsp sea salt
- 3 pinches ground black pepper
- 6 taco shells
- dried chilli flakes to sprinkle (optional)
- ½ bunch fresh coriander leaves only, chopped
- 100 g crème fraîche to serve
- 1 lime cut into wedges, to serve
- Nutrition
- per 1 piece
- Calories
- 253.1 kcal / 1058.9 kJ
- Protein
- 11.1 g
- Fat
- 13.6 g
- Carbohydrates
- 23.9 g
- Fibre
- 6.1 g
- Saturated Fat
- 6.7 g
- Sodium
- 485.7 mg
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