Vegan Tacos with Bolognese Sauce

Name: Vegan Tacos with Bolognese Sauce
Prep time: THMS
Cook time: THMS
Ingredients: 1 tbsp. olive oil; 1 red & 1 orange pepper - finely chopped; 400g can black beans, drained; 1 jar Sacla’ Vegan Bolognese Sauce; 8 vegan tacos; For the topping:; 1-2 avocados, halved, stoned and chopped tossed with lemon juice to stop discoloration; 1 red onion, finely sliced (soaked in water for 5 mins); Small handful of coriander leaves, finely chopped; 250ml single cream alternative; Squeeze of lemon juice; Lime wedges for serving

Mexico meets Italy in this quick and tasty dish. Vibrant peppers and nutty beans give our rich, hearty Sacla' Vegan Bolognese Sauce even more flavour. Make sure the taco shells are nice and crisp for the perfect contrast of textures.

Cook Time

20 mins

Serves

Ingredients

1 tbsp. olive oil
1 red & 1 orange pepper - finely chopped
400g can black beans, drained
1 jar Sacla’ Vegan Bolognese Sauce
8 vegan tacos

For the topping:

1-2 avocados, halved, stoned and chopped tossed with lemon juice to stop discoloration
1 red onion, finely sliced (soaked in water for 5 mins)
Small handful of coriander leaves, finely chopped
250ml single cream alternative
Squeeze of lemon juice
Lime wedges for serving

How to make the recipe

Step 1

Preheat the oven to 200C (180C fan) Heat the olive oil in a large frying pan, add the pepper and cook for 4-5 mins until soft. Stir in the black beans and Sacla' Vegan Bolognese Sauce and simmer gently until hot

Step 2

Sit the taco shells on a baking sheet and put them in the oven for 2 mins until warm

Step 3

Spoon the Bolognese mixture into each taco shell

Step 4

Mix the vegan cream with a squeeze of lemon juice to sour

Step 5

Top each taco with avocado, red onion and a sprinkle of coriander

Step 6

Serve with a lime wedge and a drizzle of the soured cream