105. Achiote-braised Vegetable Tacos

Name: 105. Achiote-braised Vegetable Tacos
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican, Latin American, American
Ingredients: 50g achiote paste; 3 tbsp olive oil; 3 garlic cloves, chopped; 400g tomatoes; 2 carrots, chopped into half moon slices; 250g green beans, topped and tailed and cut into 1cm pieces; 400g can chickpeas, drained; 1/4 tsp cayenne pepper; 1/2 tsp dried mexican oregano; 1/2 tsp chilli flakes; 200g danish feta; 60g baby spinach; 12 corn tortillas, for serving

2 steps

Prep:15minCook:25min

Use any tortillas you like, this is great even with wheat tortillas. If you don’t have Mexican oregano, regular oregano is perfectly fine.

Updated at: Thu, 17 Aug 2023 06:05:44 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories385.1 kcal (19%)

Total Fat22.7 g (32%)

Carbs32.8 g (13%)

Sugars9.7 g (11%)

Protein15.3 g (31%)

Sodium1075.4 mg (54%)

Fiber9.1 g (32%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3 Tbspolive oil

400gtomatoes

chopped into half moon slices

250ggreen beans

topped and tailed and cut into 1cm pieces

400gcan chickpeas

drained

¼ tspcayenne pepper

½ tspdried mexican oregano

½ tspchilli flakes

200gdanish feta

60gbaby spinach

12corn tortillas

for serving

Instructions

Step 1

Whisk together the achiote paste in a few tablespoons of boiling water to loosen it up.

Step 2

Sauté the onion and garlic in the oil until translucent and soft, with a pinch of salt. Add the tomatoes and achiote, and a bit more salt, and stir every now and then to make sure it doesn’t stick to the bottom. Add the carrot, beans and chickpeas, cayenne pepper, chilli and oregano. When cooked, about 15 minutes, crumble in the feta and stir through, and taste for seasoning before turning off the heat and stirring through the baby spinach. Serve with heated corn tortillas.