Compatible versions
Tacos with vegetables and kidney beans (Thermomix® Cutter)
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking skills are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 140 g carrot, peeled and trimmed
- 160 g zucchini, trimmed
- 120 g Gruyère cheese, cut into pieces to fit feeder tube
- 2 plum tomatoes, firm, that fit whole through feeder tube
- 50 g onion, cut into halves
- 300 g canned kidney beans, rinsed and drained (approx. 250 g after draining)
- 150 g water
- ½ tsp Vegetable stock paste
- 20 g tomato paste
- 3 pinches ground cayenne pepper
- ¼ - ½ tsp sea salt
- 3 pinches ground black pepper
- 6 taco shells
- dried chilli flakes, to sprinkle (optional)
- ½ bunch fresh coriander, leaves only, chopped
- 100 g crème fraîche, to serve
- 1 lime, cut into wedges, to serve
- Nutrition
- per 1 piece
- Calories
- 1058.9 kJ / 253.1 kcal
- Protein
- 11.1 g
- Carbohydrates
- 23.9 g
- Fat
- 13.6 g
- Saturated fat
- 6.7 g
- Fiber
- 6.1 g
- Sodium
- 485.7 mg
Alternative recipes
Chipotle bean and corn salad
40 min
Meat-free mushroom lasagne
1h 30min
Sweet potato korma with crispy potato skins
55 min
Tacos with vegetables and kidney beans (Thermomix® Cutter, TM6)
30 min
Pork fillet with chilli and coconut relish
45min
Frozen yoghurt bark (Thermomix® Cutter)
6h 10min
Super Green Pasta (Darren Robertson)
30 min
Middle Eastern open chicken pie (Diabetes, TM6)
1h 30min
Chicken meatballs in smoky tomato and eggplant sauce
50 min
Cauliflower hummus with green vegetables
1h
Tex-Mex Bowl
50 min
Chicken Buddha bowl (Thermomix® Cutter, TM6)
1h