Don’t wait for Tuesday! A rich, spicy v2mince chilli is the perfect base for a smattering of bright, tangy vegetables in this comforting taco number.
1 large brown onion, finely diced
1/2 cup water
200g tin chipotle chillies in adobo sauce
400g tin diced tomatoes
400g tin red kidney beans, rinsed and drained
1 tablespoon ground cumin
Salt an pepper
Heat olive oil in a large frypan on medium-high heat. Add onions and fry off until softened. Add v2mince and cook until browned and crumbling, using a wooden spoon to break it down.
Add water and use a wooden spoon to scrape off the bottom of the pan. Add chipotle chillies and break apart with a spoon before adding tomatoes, kidney beans and cumin. Season with salt and pepper and reduce heat to low to simmer for 10 minutes.
Spoon chilli con carne mix into taco shells, top with your favourite combo of veggies and garnishes.
16 delicious plant-based recipes for the whole family to enjoy!