HARD AND SOFT VEGETARIAN TACOS

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PREP TIME: 15 minutes 

COOK TIME: 45 minutes  

INGREDIENTS

1 tin of Old El Paso Black Beans 

1 box of Old El Paso taco shells 

1 packet of Old El Paso flour tortillas 

1 cup of sour cream 

1 eggplant 

1 baby cos lettuce, shredded 

1 red capsicum, diced 

10 button mushrooms, sliced 

1 tablespoon of siracha 

50mls of sherry vinegar 

Juice of 1 lime 

50g of palm sugar 

Olive oil and salt 

METHOD

Pre-heat oven to 180 degrees 

Step 1 

Mix the lime juice, vinegar, palm sugar and siracha is a small saucepan. Prepare the eggplant by cutting it in half lengthways scoring the flesh then basting with the lime and siracha mix then roast in the oven for 30minutes, basting every 10mins. 

Step 2 

In a medium size frypan sauté the mushrooms and capsicum for 5 minutes then add the black beans, cooked eggplant and remaining basting liquid and continue to cook until the mixture is dry. 

Step 3 

Heat the taco shells and tortillas using the packet instructions then make the hard and soft taco by first spreading some sour cream then add the mushroom and eggplant mixture and top with the shredded lettuce