Paul McCartney Meat Free Taco Recipe


230g can refried beans
2 medium tomatoes, chopped
1 tbs olive oil
1 medium onion, chopped
1-2 tsp hot chilli sauce
4 taco shells
Cheddar cheese, grated

For garnish
Avocado, sliced
Sour cream
Lettuce, shredded
A squeeze of lime or lemon juice

For corn bread
1 free-range egg
2 tbsp olive oil
1-2 tbsp fresh hot chilli pepper, chopped
230g can sweetcorn, drained, or 2-3 fresh ears of corn, kernels cut off
110g crème fraiche or sour cream
230g yellow cornmeal
1 tsp sea salt
1 tsp baking powder
460g grated cheese


Gently fry the onions in 2 tbsp olive oil in a large frying pan for 4-5 minutes, stirring frequently. Stir in the refried beans. Add the chopped tomato and fry till heated through. Season to taste with chilli sauce and salt if desired.

Warm the taco shells as per the instructions on the packet and half-fill with the refried bean mixture. Top with grated cheese and shredded lettuce, garrnish with sliced avocado and sour cream.

To make the Mexican corn bread, beat the egg with the oil until blended. Add the chilli pepper. Stir in the corn, crème fraiche, cornmeal, salt, baking powder, and all but 110g of the cheese.

Pour into a 20cm square pan. Sprinkle the remaining cheese over the top. Bake in a preheated 180C oven for 40 minutes. Let cool slightly in the pan, than un-mould and serve warm.


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