Vegetarian Tacos

Vegetarian Tacos
40 Mins
Prep time
25 Mins
Cooking time
Serves 4

What you need

  • 3 tsp olive oil
  • 8 x ready made taco shells
  • 1 x large onion, finely diced
  • 2 x celery stalks, finely diced
  • 2 x cloves of garlic, crushed
  • 25 g taco seasoning mix
  • 1 x 400 g tin kidney beans
  • 500 gsweet potato, peeled and diced
  • 4 tbspPhiladelphia Light with Sweet Chilli, plus extra to serve
  • 100 ml vegetable stock
  • 2 x vine tomatoes, roughly chopped, to serve
  • 0.5  x iceberg lettuce, shredded
  • 1 x lime, quartered, to serve
  • 2 tbspjalapenos
  • 2 tsp red chilli, thinly sliced
  • 1 x small handful of coriander, roughly chopped
  • 2 x spring onions, sliced thinly
  • 1 x avocado, flesh removed and thinly sliced

How to make it

  • Preheat your oven to 200 °C/fan 190 °C/gas mark 6.
  • In a large frying pan, heat 2 tsp of the oil over a medium heat and fry the onion, celery and garlic for 5 to 7 minutes, until softened but not coloured.
  • Add the taco seasoning mix and fry for a further 30 seconds.
  • Add the kidney beans with their liquid, diced sweet potato, and vegetable stock. Stir well, place a lid on top and leave to cook for 15 minutes.
  • Take off the heat and stir through the Philadelphia Sweet Chilli until thoroughly combined.
  • To assemble your tacos, fill with shredded iceberg and a large spoonful of the sweet potato and bean mixture.
  • Add a small handful of the diced tomatoes, a few slices of avocado, sliced spring onions, coriander, jalapenos and/or red chilli.
  • Finish with an extra dollop of Philadelphia Sweet Chilli and serve immediately with a wedge of lime to squeeze over.