

Fresh, healthy & delicious - that's how we like our tacos.



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
- Preheat oven to 110 degrees C.
- Roast cubed pumpkin with olive oil and sea salt for 25-35 mins until cooked and you see some browning.
- Soak the beans in cold water overnight then rinse and drain
- 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.
- 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).
- Mix with the cooked beans.
- 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.
- Sift flour into a bowl, add yeast and whisk water until consistency like pancake batter.
- 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.
- Assemble tortilla with beans, pumpkin, slaw, and garnish with fresh herbs.