I really love tacos with various vegetable fillings, so I made some again. I filled these taco shells with roasted pattypan squash, soya mince chilli and cheese. I also got the opportunity to taste my new smoky chilli paste with them, Gran Luchito, which was really good. That little jar is going to disappear in no time.
Here is my taco recipe:
1 pattypan squash
1 large onion
4 cloves garlic
1 can black beans
400 g tomatoes
100 g grated cheese
½ cup dried soya mince
12 taco shells
Cut the pattypan squash into cubes, brush them with olive oil and roast in the oven until done with roasting marks.
Chop the onion, garlic and tomatoes. Cook the onion and garlic in olive oil until soft, add the black beans and ground cumin, ground coriander, chilli flakes and smoked paprika. Stir for a couple of minutes and then add the tomatoes. Let simmer under lid for about 30 minutes. Add the cocoa powder, tomato purée and a little bit of the grated cheese into the pot.
Cook the dried soya mince as instructed on the packet. Mine needs to be boiled in water for a couple of minutes and then it can be pan fried. Add the mince after the frying into the chilli.
Also add the roasted pattypan squash cubes into the chilli, or keep them separated, if preferred.
Put the mixture into the taco shells, add some cheese and fresh coriander on the top and bake in the oven until the cheese has melted.