Give traditional tacos a run for their money with these vegan-friendly Smoky Harissa Peanut Butter tacos. Filled with plant-based protein and fresh ingredients that you won’t be able to get enough of, this recipe may be the one to convert the meat-eaters in your house!
Servings: 2
Prep time: 10 mins
INGREDIENTS:
- 4 soft corn tortillas
- 100g cherry tomatoes
- 75g red kidney beans
- 1 spring onion (chopped)
- 1 avocado (peeled, sliced)
- Smoky harissa PB
- Coriander (chopped)
- Olive oil (2 tbsp)
- Lime wedges (to serve)
- Black pepper and sea salt
METHOD:
- Combine the cherry tomatoes, tinned kidney beans (drained and rinsed), spring onion and olive oil in a small bowl. Season to taste with salt & pepper.
- Heat a non-stick frying pan, without oil, and cook the tortillas one at a time for 20 seconds on each side.
- Divide the tortillas evenly among serving plates. Top with the mixture, sliced avocado, and a generous dollop of our Smoky Harissa Peanut Butter.
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Sprinkle with the chopped coriander and serve with a couple of lime wedges for the final touches.
Buen provecho!