Chili Sin Carne Tacos with Avocado Dip
on hard-shell tacos with corn salsa & sour cream
The avocado dip in your box is made from avocados that, otherwise, would have been thown away. Now that is responsible enjoyment!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ pack
Lentils
4 piece
Taco shells
100 g
Passata
70 g
Corn
½ piece
Onion
½ sachet(s)
Mexican-style spices
½ piece
Green bell pepper
25 g
Organic sour cream
(Contains Milk)
40 g
Avocado dip
Not included in your delivery
1 teaspoon
White wine vinegar
¼ piece
Low sodium vegetable stock cube
¼ tablespoon
Olive oil
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Dice the bell pepper and chop the onion.
- Heat a light drizzle of olive oil in a deep frying pan over medium-high heat.
- Fry two thirds of the onion with half of the bell pepper for 2 - 3 minutes (see Tip).
- Drain and rinse the lentils, then transfer to the frying pan along with the Mexican spices* and fry for 3 - 4 minutes over high heat.
- Deglaze with the passata and crumble in the stock cube (see pantry for amount). Allow to simmer gently for 1 - 2 minutes.
Tip: the rest of the onion is served raw, but if preferred you can also fry it here instead.
*Take care, this ingredient is spicy! Use as preferred.
- Drain the corn and stir half of it into the chili sin carne.
- Allow to simmer gently until serving, adding a splash of water as necessary if the chili becomes too thick.
- In a bowl, combine the rest of the onion, corn and bell pepper with the white wine vinegar.
- Add extra virgin olive oil as preferred, then season to taste with salt and pepper.
Did you know... lentils contain more iron than all other pulses. Like spinach, they're also rich in fibre and pottasium. Potassium helps to maintain a healthy blood pressure.
- Transfer the taco shells to a parchment-lined baking sheet and heat in the oven for 4 - 5 minutes.
- Serve the chili sin carne, salsa, avocado dip and sour cream in separate bowls.
- Serve the taco shells on plates and allow everyone to assemble their own tacos.