Today’s prompt is a question – “Tacos VS Burritos?” I’ll be straight up and admit that I haven’t really cooked much Mexican food. When I was a kid, we used to have tacos from an Old El Paso kit, and sometimes “fajitas” and “enchiladas” too. But it wasn’t very often – and I don’t think I ever had a burrito!
So please excuse the lack of authenticity in this post. I did not really have much of an idea of just how to make a taco before I researched for this post! I did have a go at making a burrito, but it was most certainly not blog worthy!
I used hard-shell tacos because that’s what I know as tacos, and filled them with a mixture of beans and mince, which I made separately. Topped with lettuce, Tofutti sour cream (delicious!) and a jalapeno and they were very nice!
So now that I have ventured into the world of tacos, I’ve decided they’re pretty good, and we should have more of them over here in England!
Bean & Mince Tacos
Ingredients
- for the beans
- 1 can kidney beans, drained
- 1 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp cinnamon
- 1 tsp dried oregano
- pinch cayenne
- 150ml water
- 1 onion, chopped
- 1 clove garlic, chopped
- 2 tbsp tomato puree
- 1 tsp marmite
- 100ml water
- 200g soya mince
- 4 hard shell tacos
- shredded lettuce
- vegan sour cream
- jalapenos
for the mince
Directions
- In a frying pan, fry the onion and garlic until soft.
- Add the marmite and tomato puree and stir through the mince.
- Pour in the water, and leave to cook until all has been absorbed.
- Meanwhile, make the beans. In a saucepan, heat the beans and water together, and stir through the spices.
- Using a potato masher, mash the beans until almost completely mashed. Leave to cook until thick.
- Once the mince and the beans are cooked, assemble the tacos.
- Place 2 tbsp of the mince mixture in a taco, followed by 2 tbsp of the beans, then some lettuce, sour cream, and finally a jalapeno.
- Repeat with all four tacos and serve!
Walks, Talks & Eats 