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Ancho Mushroom Tacos with Cumin Roasted Beetroot
Give humble mushrooms the Wahaca treatment in this feisty vegan taco. Sizzle chestnut and portobellos with plenty of chipotle and ancho spice. Ruby red roasted beetroots and crunchy carrot slaw join on the side. A zingy dollop of jalapeno yoghurt to complete the fiesta.
Prep in 10
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 30g pickled sliced jalapeños (Jalapeno Peppers (56%), Water (40.10%), Salt (3%), Acetic Acid (0.90%))
- 160g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 8 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 800g raw beetroot
- 16 soft corn tortillas (white maize (corn), water)
- 1 tbsp ancho spice blend (Salt, Ancho Chilli Powder, Paprika, Cumin, Black Pepper, Coriander, Cinnamon, Garlic Powder, Oregano, Smoked Paprika)
- 1 unwaxed lime
- 4 portobello mushrooms
- 3 carrot
- 240g chestnut mushrooms
- 1 handful of fresh coriander
- 2 tsp cumin seeds
- 1 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
Nutritional Information
Calories: 487
Protein: 11g
Carbs: 63g
Fat: 22g
Ancho Mushroom Tacos with Cumin Roasted Beetroot
Give humble mushrooms the Wahaca treatment in this feisty vegan taco. Sizzle chestnut and portobellos with plenty of chipotle and ancho spice. Ruby red roasted beetroots and crunchy carrot slaw join on the side. A zingy dollop of jalapeno yoghurt to complete the fiesta.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Cut the beetroot into 3cm chunks. Place on a lined baking tray and toss with the cumin seeds, 1 tbsp oil and a pinch of sea salt. Roast for 25-30 mins, until soft.
- Zest and halve the lime. Roughly chop the chestnut mushrooms. Cut the portobellos into 6-8 wedges. Place the mushrooms onto another lined baking tray and toss with the ancho spice, chipotle paste, garlic paste, 1 tbsp oil, juice from half the lime and a pinch of sea salt. Roast for 14-16 mins, until golden brown and soft.
- Finely chop the jalapeños and place in a small bowl with the yoghurt. Season with sea salt and mix.
- Make the slaw; finely chop the coriander. Coarsely grate the carrots (peel optional) into a mixing bowl, then add the zest, juice from the remaining lime, half the coriander and 1 tbsp olive oil. Season with sea salt and black pepper and mix.
- Heat a large frying pan on high heat. Add 3 tacos and toast for 30 seconds, per side. Remove and keep warm in a clean tea towel. Repeat with the remaining tacos.
- Serve the tacos, slaw, mushrooms and jalapeño yoghurt alongside the roasted beetroot.
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