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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
- 400g raw beetroot
- 2 portobello mushrooms (use half)
- 1 unwaxed lime (use half)
- 8 soft corn tortillas (use half) (white maize (corn), water)
- 30g pickled sliced jalapeños (use a quarter) (Jalapeno Peppers (56%), Water (40.10%), Salt (3%), Acetic Acid (0.90%))
- 1 handful of fresh coriander (use half)
- 4 tsp garlic paste (use half) (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 80g coconut yoghurt (use half) (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 tbsp ancho spice blend (use half) (Salt, Ancho Chilli Powder, Paprika, Cumin, Black Pepper, Coriander, Cinnamon, Garlic Powder, Oregano, Smoked Paprika)
- 1 tsp cumin seeds (use half)
- 120g chestnut mushrooms (use half)
- 2 carrot
- 1 tbsp chipotle chilli paste (use half) (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
Nutritional Information
Calories: 686
Protein: 17g
Carbs: 99g
Fat: 27g
Ingredients
- 1 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 400g raw beetroot
- 120g chestnut mushrooms
- 2 portobello mushrooms
- 8 soft corn tortillas (white maize (corn), water)
- 30g pickled sliced jalapeños (use half) (Jalapeno Peppers (56%), Water (40.10%), Salt (3%), Acetic Acid (0.90%))
- 1 tsp cumin seeds
- 1 unwaxed lime
- 1 tbsp ancho spice blend (use half) (Salt, Ancho Chilli Powder, Paprika, Cumin, Black Pepper, Coriander, Cinnamon, Garlic Powder, Oregano, Smoked Paprika)
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 2 carrot
- 1 handful of fresh coriander
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
Nutritional Information
Calories: 536
Protein: 12g
Carbs: 66g
Fat: 26g
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 2 tsp oil, the cumin seeds and a pinch of sea salt. Roast for 25-30 mins, until soft.
- Make the slaw; zest and quarter the lime. Finely chop the coriander. Coarsely grate the carrots (peel optional) into a mixing bowl, then add the zest, juice from 1 lime wedge, half the coriander and 2 tsp olive oil. Season with sea salt and black pepper and mix. Set aside.
- Finely chop half the jalapeños and place in a small bowl with the yoghurt. Season with sea salt and mix.
- Roughly chop the chestnut mushrooms. Cut the portobellos into 6-8 wedges. Place in a mixing bowl and toss with half the ancho spice, chipotle paste, garlic paste, juice from the remaining lime wedges and 2 tsp oil. Place onto another lined baking tray and roast for 14-16 mins, until soft and golden brown.
- 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 slaw, mushrooms, jalapeño yoghurt and tacos alongside the roasted beetroot.
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