red bean taco
  Red Bean Taco
Fresh, healthy & delicious - that's how we like our tacos.
Cook Time: 90 minutes + soaking time

Difficulty: Medium
Serves: 4 people

INGREDIENTS

600g pumpkin, cubed, roasted
1 tbsp olive oil
½ tsp flaked sea salt
200g red bean (soaked for min 12 hours)
4L cold water
1 tsp cooking salt
1 tsp olive oil
140g red onion (1 small onion), chopped
10g garlic (3 cloves)
2 tsp ground cumin
1 tsp ground coriander
¼ tsp chili powder (or more if you like some heat!)
140g tomato paste
1/4 tsp black pepper
1 tsp flaked sea salt
1 tbsp or more water

For the slaw
100g white cabbage, sliced
100g red cabbage, sliced
5g fresh coriander, chopped
40ml rice wine vinegar
2 tbsp lime juice, zest
1 tsp honey
½ tsp flaked sea salt

For the tortilla
300g chickpea flour
3 tbsp activated yeast flakes
500-550ml water
¼ tsp cooking salt
Olive oil for cooking

All ingredients are available at Foodhall stores

METHOD

  1. Preheat oven to 110 degrees C.
  2. Roast cubed pumpkin with olive oil and sea salt for 25-35 mins until cooked and you see some browning.
  3. Soak the beans in cold water overnight then rinse and drain
  4. In a large pot add beans, salt and cover with water. Bring to a boil and reduce to simmer, stirring occasionally, until cooked about (40 minutes to 1 hour). If needed, top up with water so that it’s covered. Drain and set aside.
  5. Heat olive oil in pan, sauté onion, garlic and spices for 5 minutes, then add tomato paste and cook or another 2 mins. Allow to cool for 10 mins then blend in food processor into dip-like consistency (add 1 tbsp of water at a time as needed).
  6. Mix with the cooked beans.
  7. Mix rice wine, honey, lime zest and juice. Toss cabbage and coriander in pickle marinade. Do a quick pickle for 20 mins or refrigerate overnight.
  8. Sift flour into a bowl, add yeast and whisk water until consistency like pancake batter.
  9. Heat a non-stick pan with oil. Ladle mixture onto pan to form tortillas about the size of your palm for mini tortillas, or full pan for regular size.
  10. Assemble tortilla with beans, pumpkin, slaw, and garnish with fresh herbs.

Adria Wu

After studying Culinary Arts at Le Cordon Bleu and Nutrition at the UK College of Nutrition and Health, Adria Wu took her passion to build London's healthy eating spot - Maple & Fitz.

http://www.mapleandfitz.com