Holy Chilli Guacamole Black Bean Tacos

Holy Chilli Guacamole Black Bean Tacos

Holy Chilli Guacamole Black Bean Tacos

Ingredients

  • 2 cans (15 oz.) black beans, drained and rinsed (about 3 cups)
  • 1 small can of corn kernal
  • 1 red capsicum, cored and sliced
  • 1 yellow capsicum, cored and sliced
  • 1 green capsicum, cored and sliced
  • 1 small red onion, sliced
  • 1 lebanese cucumber diced
  • 1 bunch fresh coriander to mix and garnish
  • 1 tbsp grapeseed or olive oil
  • 6-8 corn or flour tortillas
  • 1 lime cut into wedges, to serve

Instructions

  • Chilli Guacamole
  • Combine 250g of sour cream, cream cheese, yoghurt or dairy replacement with 1 sachet of Holy Chilli Guacamole mix or to your taste. Add 1 small avocado and a squeeze of lemon or lime. Allow to sit for 30 minutes.
  • Filling
  • Slice or dice capsicum, onion and cucumber and add the ingredients to a large mixing bowl. Combine the black beans and corn and stir through. Finally chop the coriander leaves and add the grapeseed/olive oil to the mixture.
  • Heat the tortillas in a warm oven.
  • Add the mixture to the tortillas and spoon the Chilli Guacamole on top to taste.
  • Lime wedges can be added and squeezed onto the tacos for a delicious Mexican flavour!

Notes

Hallelujah! Our Holy Chilli Guacamole spice blend will make the angels sing. For some divine flavour intervention, add as little or as much as you like and wait for the heavenly heat to appear.
By Karen Klaich

Vegetarian Lasagne

Vegetarian Lasagne

Serves 6
Delicious! Thermomix friendly and can be adjusted to suit regular stove top cooking.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr

Ingredients

  • 1 sachet Holy Chilli Guacamole Gourmet Seasoning
  • ½ brown onion
  • 2 garlic cloves
  • 1 handful basil leave
  • 2 carrots roughly chopped
  • 1 stick celery roughly chopped
  • 1 small sweet potato peeled and roughly chopped
  • 100 g mushrooms halved
  • 1 red capsicum roughly chopped
  • 2 zucchini roughly chopped
  • 3 tomatoes halved
  • 400 g diced tinned tomatoes
  • 300 g passata
  • 50 g red wine
  • 20 g TM vegetable stock concentrate = 1 stock cube
  • Salt and pepper to season
  • 1 portion béchamel sauce
  • 100 g tasty cheese for topping
  • ½ cup breadcrumbs
  • 1 package 1 package lasagne sheets
  • Bechamel Sauce
  • 40 g Butter
  • 40 g Plain Flour
  • 500 g Milk
  • ½ tsp salt
  • 2 pinches ground black pepper
  • 2 pinches ground nutmeg (optional)
  • Place butter into mixing bowl and melt 3min/100degrees/speed 1.
  • Add flour and cook 3 min/100degrees/speed 1
  • Add milk, salt, black pepper and nutmeg (if using) and cook 6 min/90degrees/speed 4. Serve immediately or use as needed.

Instructions

  • Grate all cheeses for Bechamel Sauce and Lasagne topping in TM bowl – set aside.
  • After giving TM bowl a quick rinse, place onion, garlic cloves and basil in bowl and chop for 3 seconds, speed 6. Scrape down sides of bowl then saute for 2 minutes, 100degrees, speed 1.
  • To sautéed mixture, add roughly chopped carrot, celery & sweet potato. Chop for 4 seconds, speed 5. Scrape down sides then add softer vegetables, roughly chopped capsicum, mushrooms, zucchini & tomatoes. Chop for 6 seconds, speed 5.
  • To vegetable mixture, add passata, wine, pepper & vegetable stock. Cook veggie bolognaise mixture for 20 minutes, 100 degrees, reverse speed 1.
  • Stir Holy Chilli Guacamole Gourmet Seasoning through the sauce and set aside while making the Bechamel sauce.
  • Give TM bowl a quick rinse and make your Bechamel sauce
  • Layer your lasagne as you normally do in a baking dish – if you don’t normally make lasagne, I tend to layer it following this pattern –
  • Bolognaise – bottom
  • Lasagne Sheets
  • Bechamel sauce
  • Bolognaise
  • Lasange Sheets
  • Bechamel sauce
  • Bolognaise
  • Lasagne Sheets
  • Bechamel sauce
  • Grated cheese and breadcrumbs on top
  • Cooking for approximately 30mins in the oven on 180 degrees until well browned.

Notes

By Bec Gilhooley