Serves: Four
Recipe from: Meridian
-
For the onions:
1 small red onion (thinly sliced) -
5 peppercorns -
1 lime -
½ orange -
For the Mole Sauce:
1tbsp oil -
1 small onion (finely diced) -
1tbsp Chipotle chilli past -
¼ tsp cinnamon -
¼ tsp cumin -
¼ tsp ground coriander -
¼ tsp oregano -
2tbsp peanut butter such as Meridian Smooth -
1tbsp date syrup such as Meridian -
400g tin chopped tomatoes -
20g dark chocolate -
For the tacos:
400g tin mixed beans -
1 avocado -
4 corn tacos
1. Put the sliced onion into a bowl and pour over boiling water from the kettle. Steep for one to two minutes then drain well. Squeeze over the lime and orange juice, add the pepper corns and sprinkle with ½ tsp of salt. Stir well and leave to stand.
2. Heat the oil in a saucepan and cook the onion gently for five to eight minutes until it’s softened. Stir in the chipotle paste, cinnamon, cumin, coriander and oregano, cook for a minute until it becomes fragrant.
3. Stir in the peanut butter and date syrup, followed by the chopped tomatoes and chocolate. Season and simmer for 15 minutes.
4. While the sauce is cooking, heat the can of beans into a saucepan for five minutes then drain. Skin and chop the avocado. Combine the warm beans and avocado in a bowl with salt and pepper.
5. Warm the tacos as per the pack instructions, spread with the mole sauce then pile on two to three tbsp of the bean mixture. Top with some pink onions and serve.
