Ingredients
- 200 g plum tomatoes
- 140 g carrots
- 160 g courgettes
- 120 g Gruyère cheese
- 50 g onions
- 300 g tinned kidney beans
- 150 g water
- ½ tsp vegetable stock paste
- 20 g tomato purée
- 3 pinches ground cayenne pepper
- ¼ - ½ tsp fine sea salt
- 3 pinches ground black pepper
- 6 taco shells
- ½ bunch fresh coriander
- 100 g crème fraîche
- 1 lime
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