
Bean Lettuce Tacos & Guacamole Taco “meat”1 onion, sliced6 tbsp. (90 ml/3 fl. oz.) water200g (7.1 oz.) tinned organic kidney bean2 tsp. taco seasoning (cumin, coriander powder, chill flakes, chili powder, smoked paprika)Vegan Guacamole1/2 avocado flesh, mashed1 tbsp. onion, finely diced1 clove garlic, minced1 tbsp. fresh coriander (cilantro), finely chopped1/2 lime, juicedPink Himalayan salt, to tasteBlack pepper, to tasteSaladBaby gem lettuce turned into boats2 roma tomatoes, chopped1/2 cup (15g/0.5 oz.) fresh coriander (cilantro), finely chopped Add sliced onion and water to a mediumsized frying pan.Heat on medium-high heat for 2-3 minutes, until onions are softened.Drain and rinse the kidney beans and then add them and taco seasoning to the pan.Reduce heat to medium and cook uncovered for another few minutes, until heated through.Meanwhile, add the ingredients for the guacamole to a small bowl.Mash with a fork to combine the ingredients.Serve by placing taco ‘meat’ on to lettuce boats, add guacamole and tomato and lettuce and fresh coriander. Add 1 gluten-free wrap to your dinner.
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