VEGAN FRIED TOMATO TACO
A seriously tasty taco for all. This recipe is vegan and is perfect for entertaining or to spice up your Meat Free Mondays or Taco Tuesdays.
Prep 00:20
Cook 00:30
Serves 3-4
Easy
Ingredients
12 soft corn tortillas
8 medium sized green tomatoes, cut into wedges
1 1/2 cups plain flour
1 cup nut milk
2 cups breadcrumbs
Rice bran oil for frying
Black Beans
1 400g tin black beans
1 brown onion, diced
2 tsp cumin seeds
2 tsp coriander
1 tsp chipotle powder
1/2 can beer
Fresh Green sauce
1/4 cup olive oil
2 limes, juiced
1/4 white onion, finely diced
2 jalapenos, sliced
Small handful fresh coriander
Small handful fresh parsley
Small handful dill
Pinch of sea salt
1 avocado
Method
Step 1. To make the beans, fry the onion in olive oil until soft. Add the cumin seeds, chipotle powder and ground coriander and cook briefly until fragrant. Add the beans and season with salt. Add the beer, stir through and reduce until mostly evaporated. Mash roughly, set aside and keep warm.
Step 2. To make the green sauce, add everything to a blender jug starting with the liquid ingredients. Blend until smooth. Adjust seasoning to your liking.
Step 3. To make the fried tomatoes, place the flour, breadcrumbs and nut milk into separate bowls. Coat the tomato wedges in flour, then nut milk and then breadcrumbs. Set them aside on a tray and heat 1 inch of rice bran oil in a large pan with deep sides.
Step 4. Fry the tomatoes in batches until golden and drain on paper towel.
Step 5. Heat your corn tacos and serve with the beans, green sauce, fried tomatoes and fresh coriander.
