Summer Tofu Scramble
StirfryMy partner created this recipe while I was off sick, using ingredients from the garden. We started growing courgettes an
Taco night
With this recipe, transform this popular street food into a hearty and filling meal. These are the Americanised version of the Mexican original, using hard shells.
Instructions
Recipe steps from Mealie.
1
Step 1
Heat the airfryer to 190 degrees or the oven to 210 degrees.
2
Step 2
Wash the peppers and slice into strips of 1cm thick. Mix the peppers with 2 tablespoons of olive oil and some salt and pepper.
3
Step 3
Roast the peppers in the airfryer for approximately 22 minutes or in the oven for 30 minutes, turning them halfway.
4
Step 4
Peel and finely slice the garlic. Peel and chop the red onions.
5
Step 5
Heat some oil in a large saucepan. Fry the onions on medium heat for 5-7 minutes until soft and starting to brown.
6
Step 6
Meanwhile, drain the peeled tomatoes. Remove as much liquid as possible and chop the peeled tomatoes, keeping only the flesh.
7
Step 7
Add the garlic, ground cumin, paprika, and cayenne pepper to the onions. Mix and then add the tomato flesh. Simmer to evaporate the remaining liquid.
8
Step 8
Drain the black beans and wash with cold water. Remove peppers from the airfryer/oven and mix them with the balsamic vinegar.
9
Step 9
Heat the taco shells in the hot airfryer/oven for approximately 3 minutes.
10
Step 10
Add the peppers and black beans to the taco filling and heat through for another minute.
11
Step 11
Serve the warmed taco shells with the filling and optional garnishes.
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