Tacos with vegetables and kidney beans (Thermomix® Cutter, using modes) - Cookidoo® – the official T

Ingredients

• 160 g zucchini
• 140 g carrot
• 120 g Gruyère cheese
• 2 plum tomatoes
• 50 g onion
• 150 g water
• ½ tsp Vegetable stock paste
• ¼ - ½ tsp sea salt
• 3 pinches ground black pepper
• 1 can canned kidney beans
• 3 pinches ground cayenne pepper
• 20 g tomato paste
• 6 taco shells
• ½ bunch fresh coriander
• 100 g crème fraîche
• dried chilli flakes
• 1 lime