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Bean & Mushroom Tacos with Guacamole

Bean & Mushroom Tacos with Guacamole

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Let’s hear it for mid-week Mexican! There is something so satisfying about bringing together all of these delicious elements for a bit of crafty dinner assemblage. Every mouthful is a kaleidoscope of yummy avo, sweet corn, fragrant mushroom and beans and fresh herbs. Grab a handful of each colour of the rainbow and start crafting your unique masterpiece, topped with Tapatio hot sauce – the perfect authentic heat for this sizzling fiesta.

Tags:Egg FreeNaturally Gluten-FreeHealthyHigh FiberLactose freeLow SodiumNut FreeSpicyUnder 30 MinutesVeganVeggie
Allergens:Gluten

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

avocado

1

birdseye chilli

½

lemon

1 cob

corn

½ bunch

coriander

½

red onion

1 punnet

mushrooms

2 tsp

mild Mexican spice blend

(ContainsGluten)

1 tin

red kidney beans

1 packet

mini white corn tortillas

2 cup

red cabbage

1 sachet

Tapatio hot sauce

Not included in your delivery

2 tsp

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3000 kJ
Fat26.1 g
of which saturates4.8 g
Carbohydrate85 g
of which sugars8.1 g
Dietary Fibre0 g
Protein23.1 g
Sodium344 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Knife
Strainer
Fork
Small Bowl
Pan
Aluminum Foil
Instructionsarrow up iconarrow up icon
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1

To prepare the ingredients, finely chop the chilli (deseeded) and coriander. Finely slice the red onion and mushrooms, and finely shred the red cabbage. Shuck the corn and remove the kernels. Juice the lemon. Drain and rinse the red kidney beans.

2

In a small bowl, mash the avocado with a fork and stir through the birdseye chilli, half of the lemon juice and a pinch of salt. Set aside.

3

In a separate small bowl combine the corn kernels, coriander, a third of the red onion and the remaining lemon juice. Set aside.

4

In a medium frying pan heat the olive oil over a medium-high heat. Add the remaining red onion and cook, stirring, for 3 minutes or until softened. Add the mushrooms and cook, stirring, for 4-5 minutes or until softened. Add the Mexican spice mix and red kidney beans and cook stirring for 1 minute or until the seasoning is fragrant and the mushrooms and beans are well coated.

5

Wrap the mini white corn tortillas loosely in foil and place in the oven for 5 minutes to heat up.

6

Serve up the warm tortillas, Mexican spiced beans and mushrooms, corn salsa, red cabbage and guacamole and let everyone create their own sizzling taco masterpiece. If you like heat, drizzle with some Tapatio hot sauce.