Recipe: Tacos with vindaloo beans, crushed avocado and charred corn | The Citizen
Who knew that vegan tacos could be so delicious, and so easy?
Ingredients
- 30ml (2 tbsp) olive oil
- 1 onion, peeled and chopped
- 2 garlic cloves, peeled and minced
- 50g vindaloo paste
- 400g tin drained red kidney beans
- 125ml (½ cup) tomato passata
- A handful of fresh coriander, roughly chopped
- Salt and freshly ground black pepper, to taste
- 2 corn on the cob
- 4 soft tacos
- 2 avocados
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