Black bean and soya mince tacos with roasted peppers, cheese and tomato salsa

Earlier today I started craving for a little taco feast, suitable for a Saturday evening. I decided to go with a fairly classic choice of soya mince with black beans, roasted peppers and salsa. This dish is easy to veganise by leaving out the cheese. I enjoyed this taco dinner very much and will soon be making some again, it has been too long since I last made them.

Here's how I made my easy veggie tacos.

Ingredients

12 taco shells

Grated Cheddar

2 bell peppers + 1 tsp olive oil

Tomato salsa

200 g mini plum tomatoes

¼ onion

1 tsp olive oil

Juice of ½ lime

Salt and pepper to taste

Bean and mince mix

½ cup dried soya mince

1 onion

2 garlic cloves

1 tbsp olive oil

Smoked paprika to taste

Ground cumin to taste

Oregano to taste

Chilli flakes to taste

Salt to taste

Ground black pepper to taste

1 can black beans

Method

Start off by making the salsa, as it can rest in the fridge until serving. Chop the tomatoes and onions and mix together with the seasoning.

Chop the bell peppers into cubes, brush them with olive oil and roast in the oven.

Then continue to the bean and mince mix. Prepare the soya mince as recommended on the packet. Mine needed to be boiled in water for about 5 minutes. Chop the onion and garlic finely and cook them in olive oil until soft. Add the mince to the pan and after a while the seasoning and then the black beans. Let cook for a while.

Bake the taco shells in the oven for about 5 minutes with little grated cheese on the bottom of each shell.

Fill the shells with the bean and mince mix, roasted peppers and tomato salsa. Add more cheese, if you prefer.

Enjoy!

Your VegHog