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

INSTRUCTIONS 

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
2. Sit the taco shells on a baking sheet and put them in the oven for 2 mins until warm
3. Spoon the Bolognese mixture into each taco shell
4. Mix the vegan cream with a squeeze of lemon juice to sour
5. Top each taco with avocado, red onion and a sprinkle of coriander
6. Serve with a lime wedge and a drizzle of the soured cream