Gluten Free Tacos

In theme with my last recipe, these tacos were created for my nieces who had asked me to teach them a couple of vegan recipes to take home with them from school holidays. I wanted the recipes to be easy for kids to prepare and also with easy to source ingredients that are relatively inexpensive. Of course they had to be tasty too and leave them not missing the mince and cheese tacos they were used to.

Neither of them had tried kidney beans prior to eating these tacos and were a little wary initially but I watched joyfully as they went back for seconds and licked their plates clean.

I hope your families enjoy these as much as the girls did! xx

Ingredients for ‘chilli’:

1 packet Gluten Free Tacos or tortillas toasted into shells on racks in the oven – (serves 4 servings = two tacos each)

1 can kidney beans drained and rinsed

1 can of crushed tomatoes

1 tsp each Garlic and Onion Powder

Himilayan Sea Salt to taste

1 tsp Paprika

1/2 tsp Tumeric

dash Cumin

1/2 – 1 tsp Coriander

1 tsp Coconut Sugar – (not necessary but I like this addition)

Method:

Heat oven to 180 degrees and heat taco shells for 5 minutes or follow directions on packet.

As mentioned I created this for the girls to be able to cook for their family when they returned home from the holidays so have intentionally created it to be simple and quick for kids.

Place the kidney beans and crushed tomatoes in a medium saucepan on medium to low heat and add seasoning. Simmer for 10 minutes, stirring occasionally to ensure it doesn’t stick to the bottom.

(I add cayenne pepper or chilli flakes to mine but the kids didn’t want this in theirs so add to your own taste)

Ingredients for Guac:

2 Avocadoes – smashed with a fork

Juice of one lime

4 Cherry Tomatoes diced

Himilayan Sea Salt (to taste)

Cracked Black Pepper (to taste)

Small handful fresh Coriander Leaves

Method:

Mash all ingredients together in a medium sized bowl or for a creamier gauc blend with a stick or high speed blender.

Remaining Ingredients:

1/4 Iceberg or Romaine Lettuce (thinly sliced)

Punnet of Cherry Tomatoes (diced)

Jar of Medium Salsa

1 Spring Onion (washed and sliced)

1 handful fresh Coriander (washed and sliced)

Assembly:

Once Tacos have been taken from the oven, I generally create a little ‘taco station’ for the kids to assemble their tacos themselves.

We added the lettuce first to prevent the taco from going soggy, then the bean mix, gauc, cherry tomatoes, salsa, fresh coriander, spring onions and a dash more lime juice.

**I added chilli flakes here to mine as I like a bit of a kick.

Serve.

Hope you and your family love these as much as my family did today! xx Corinne