Falafel Tacos
with Tomato-Pepper Salsa and Creamy Lime-Cilantro Sauce
Crispy falafels, refried black beans and a fresh tomato and pepper salsa come together to create a delectable taco for all to enjoy. A generous drizzling of a plant-based creamy lime sauce makes all the flavours pop!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
150 g
Falafel
(Peut contenir Sésame)
6 pièce(s)
Tortillas de farine
(Contient Sulfites, Blé Peut contenir Soya, Avoine, Seigle, Sésame, Triticale, Lait)
1 pièce(s)
Haricots noirs
1 pièce(s)
Poivron
1 pièce(s)
Tomate
1 pièce(s)
Lime
7 g
Coriandre
4 cs
Mayonnaise à base de plantes
(Contient Moutarde, Oeuf Peut contenir Sulfites, Blé, Oeuf, Poisson, Lait, Moutarde, Sésame, Soya)
1 cs
Bouillon de légumes en poudre
(Contient Soya, Sulfites Peut contenir Poisson, Lait, Moutarde, Sésame, Blé, Oeuf)
1 cs
Mélange d'épices à enchilada
(Contient Sulfites Peut contenir Moutarde, Arachides, Sésame, Soya, Noix, Blé, Lait)
2 pièce(s)
Gousses d'ail
Informations nutritionnelles
Ustensiles
Instructions
- Core, then cut pepper into 1/4-inch pieces.
- Cut tomatoes into 1/4-inch pieces
- Zest, then juice lime.
- Peel, then mince or grate garlic.
- Finely chop cilantro.
- Add plant-based mayo, 1/2 tsp lime juice, 1/2 tbsp water (dbl both for 4 ppl) and half the lime zest to a small bowl. Season with salt and pepper, then whisk to combine.
- Heat a medium pot over medium-high heat.
- When hot, add 1/2 tbsp oil (dbl for 4 ppl), then half the garlic. Cook, stirring often, until fragrant, 30 sec.
- Add Enchilada Spice Blend, stock powder and black beans, including liquid.
- Bring to a simmer over high. Once simmering, reduce heat to medium-low. Cover and cook, stirring occasionally, until beans soften slightly, 6-8 min.
- Add half the cilantro to the same pot, then season with salt and pepper, to taste.
- Remove from heat. Mash beans with a potato masher until you reach your desired consistency. (TIP: Add 2 tbsp water if beans get too dry.)
- Heat a large non-stick pan over medium heat.
- When hot, add 1 tbsp oil (dbl for 4 ppl), then falafel. (NOTE: Don't overcrowd the pan. Cook in batches if needed, using 1 tbsp oil per batch.) Pan-fry until golden-brown, 3-4 min per side.
- Remove from heat. Using a spatula, carefully break falafel in half.
- Add 1 tsp lime juice, 1/2 tsp sugar and 1 tbsp oil (dbl all for 4 ppl) to a medium bowl. Season with salt and pepper, then whisk to combine.
- Add peppers, tomatoes, remaining cilantro, remaining lime zest to the bowl with dressing. Toss to combine.
- Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm the tortillas!)
- Divide refried beans between tortillas. Top with falafels and salsa.
- Drizzle sauce over top.