![Vegetable and Kidney Bean Tacos (TM5) Vegetable and Kidney Bean Tacos (TM5)](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/391e5c365e8a98cbd1598a5bb87ab981/Derivates/2b7b0578476815b6ed38d6d249abad77b15adc31.jpg)
Dificuldade
A maioria das nossas receitas são fáceis de confecionar. Contudo, algumas exigem mais tempo ou são um pouco mais exigentes, sendo classificadas como médias ou avançadas.
Tempo de preparação
Tempo que precisa para preparar esta receita
Tempo total
Tempo que leva a preparar esta receita do início ao fim
Porções
Porções
Ingredientes
- 200 g plum tomatoes, firm, that fit whole in feeder (approx. 2 tomatoes)
- 140 g carrots, peeled
- 160 g courgettes, ends removed, halved lengthways if large
-
120
g Gruyère cheese, cut in pieces that fit in feeder
ou Edam cheese, cut in pieces that fit in feeder - 50 g onions, quartered
- 300 g tinned kidney beans, drained
- 150 g water
-
½
tsp vegetable stock paste
ou ½ vegetable stock cube (for 0.5 l) - 20 g tomato purée
- 3 pinches ground cayenne pepper
- ¼ - ½ tsp fine sea salt, to taste
- 3 pinches ground black pepper
- 6 taco shells
- dried chilli flakes, for sprinkling (opcional)
- ½ bunch fresh coriander, roughly chopped
- 100 g crème fraîche, for serving
- 1 lime, cut in slices or wedges, for serving
- Nutrição
- por 1 piece
- Energia
- 1054.4 kJ / 252 kcal
- Proteína
- 11.1 g
- Hidratos de carbono
- 23.2 g
- Gordura
- 13.6 g
- Gordura saturada
- 6.7 g
- Fibra
- 6 g
- Sódio
- 513.8 mg
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