Mushroom and Cheese Baked Tacos
with salsa and smashed avocado
These DIY crunchy shelled tacos are filled with hearty beans, creamy avocado and oozing melted cheese. Serve hot from the oven and get ready for a fiesta of flavours.
Tags:
Veggie
•Quick
•Family Friendly
Allergens:
Wheat
•Milk
•Celery
The quantities provided above are averages only.
Total Time25 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
8 unit(s)
Tortilla
(Contains Wheat)
50 grams
Grated Cheese
(Contains Milk)
1 pack(s)
Red Kidney Beans
1 unit(s)
Avocado
1 unit(s)
Tomato
1 unit(s)
Onion
2 unit(s)
Scallion
1 unit(s)
Lime
2 sachet(s)
Mexican Style Spice Mix
1 sachet(s)
Ketchup
(Contains Celery)
125 grams
Exotic Mushroom Mix
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3573 kJ
Energy (kcal)854 kcal
Fat35.9 g
of which saturates13.6 g
Carbohydrate99.9 g
of which sugars11.8 g
Dietary Fiber11.7 g
Protein33.6 g
Cholesterol0 mg
Salt3.22 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Oven dish
•Sieve
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Roughly chop the mushrooms.
- Halve, peel and chop the onion into small pieces.
- Place a pan over medium-high heat with a drizzle of oil.
- Add the onion and mushrooms to the pan and fry until softened, stirring occasionally, 4-5 mins.
2
- Meanwhile, drain and rinse the kidney beans in a sieve.
- Use a fork to roughly mash the beans in a bowl.
- Add the Mexican style spice mix to the pan and fry for 1 min.
- Add the mashed beans, ketchup and a splash of water.
- Mix together and allow to warm through. Season to taste with salt and pepper.
3
- Lay the tortillas on a board, spoon an even amount of the bean filling down the centre of each, then fold in half.
- Drizzle a little oil into the bottom of an ovenproof dish then lay in the tacos, still folded (pack them snugly together with the open side facing up).
- Top each taco with grated cheese.
- Bake on the top shelf of your oven until golden, 8-10 mins.
4
- Meanwhile, cut the tomato into 2cm chunks.
- Chop the lime into 4 wedges.
- Trim and thinly slice the scallion.
- Mix the tomato and scallion in a bowl then season with salt, pepper and lime juice—all to taste.
5
- Halve the avocado.
- Use a spoon to scoop out the flesh into a bowl.
- Roughly mash with a fork.
- Season to taste with salt, pepper and lime juice.
6
- Once cooked, remove the tacos from the oven.
- Serve in the oven dish and allow everyone to help themselves.
- Spoon tomato salsa and smashed avocado on top.
- Finish with a squeeze of lime juice.
