Tacos are a delicious and easy to make a meal packed with colour and nutritional goodness. You can virtually turn anything into a taco, and I love using leftovers such as my Vege Mexican Stew for protein packed vegetarian taco the whole family will love.
Time: 20 Mins | Serves: 4
Vegetarian Mexican Stew Mix
4-6 corn tortillas
Small handful coriander, roughly chopped
handful of kale, finely chopped
1 carrot, shredded
baby spinach, finely chopped
½ jalapeño, or any chilli seeds and membranes removed, finely chopped (optional)
Hot sauce (Cholula is my favorite)
Guacamole and lime wedges to serve
- Prepare the vegetarian bean stew and set aside. I usually make a big batch at the start of the week and eat throughout the week. .
- Warm the tortillas by placing them in a clean medium sized pan, over medium heat flipping until warmed through.
- Assemble the tacos by placing one tortilla on a plate topped with stew, chopped kale, carrot, spinach and herbs and top with guacamole. Garnish with, extra coriander, chilli and hot sauce if you like for an extra kick.