Spicy veg beanburger tacos
Total recipe time: 25 minutes
- 4 Goodlife Spicy Beanburgers
- ¼ small red cabbage
- 1 small red onion
- 2 tbsp red wine vinegar
- ½ tbsp caster sugar
- 1 tbsp chipotle paste
- 120ml sour cream
- 1 Corn on the cob
- 6 soft tacos
- 80g cheddar
- 1 ripe avocado
- Few coriander sprigs
- 1 Jalapeno
- Frying pan
- Oven tray
- Small bowl
Heat the oven to 180 degrees. Once ready, put the burgers on an oven proof tray and cook for 20-25 minutes, until crisp.
Whilst the burgers cook, prep the rest. Peel, half and finely slice the onion. Discard the outer leaves of the cabbage and then very finely slice that too.
Add both to a small bowl with the vinegar and sugar and mix so they are covered. Set aside until everything else is ready.
Heat a nonstick pan until really hot and then place the corn to start charring. It will need a weight on it so it colours enough, another pan works well. After a few minutes, rotate the corn so it colours all over.
Grate the cheddar and finely slice the avocado then set aside.
In a small bowl mix together the sour cream and chipotle paste. Season to taste.
Once the corn is ready, remove from the pan and then toast the taco cases. Use a knife to cut the corn away from the cobs and place in a small bowl.
When everything’s ready, they are ready to build. Break the burgers roughly, slice the jalapeños and pick the coriander leaves for garnishing. Place everything into suitable plates on the table and build your tacos.
TIP – If you want to lighten up on the carbs, this also works well as a taco bowl instead by ditching the tortillas and adding some mixed leaves instead.