Tacos with vegetables and kidney beans (Thermomix® Cutter, using modes)

3.8 5 rating

Prep. 20min

Total 30min

6 pieces

Ingredients

zucchini trimmed
160 g
carrot peeled and trimmed
140 g
Gruyère cheese cut into pieces to fit feeder tube
120 g
plum tomatoes firm, that fit whole through feeder tube
2
onion cut into halves
50 g
water
150 g
Vegetable stock paste
½ tsp
sea salt
¼ - ½ tsp
ground black pepper
3 pinches
canned kidney beans (400 g), rinsed and drained
1 can
ground cayenne pepper
3 pinches
tomato paste
20 g
taco shells
6
fresh coriander leaves only, chopped
½ bunch
crème fraîche to serve
100 g
dried chilli flakes to sprinkle (optional)
lime cut into wedges, to serve
1

Difficulty

easy

Nutrition per 1 piece

Sodium 486.2 mg

Protein 11 g

Calories 1057.8 kJ / 252.8 kcal

Fat 13.6 g

Fiber 6.1 g

Saturated fat 6.7 g

Carbohydrates 23.8 g

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Also featured in

Light lunches & more with Thermomix® Cutter (using modes) 17 Recipes
Australia and New Zealand

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