Corn tacos
1 cup Light cheese (or vegan cheese for plant based option)
Refried beans:
2 cans mixed beans
1 tbsp tomato pasta
1 packet low sodium taco seasoning
1/2 cup water (may need more if they start to dry out)
Salsa:
1 medium cucumber
1/2 red capsicum
1/4 red onion
1/2 cup cherry tomatoes
1/2 juice lemon or lime
Salt and pepper
Garlic sauce:
1/2 cup natural yogurt ( or natural coconut yogurt for plant based option)
1/2 avo
1-2 tbsp minced garlic
1/2 cup coriander
INSTRUCTIONS:
INGREDIENTS
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To make your beans, lightly oil your pan and then add in your mixed beans and stir until slightly soft.
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Add your water and taco seasoning and combine.
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Add in your tomato paste and any more water if it has started to stick, turn the heat to low
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Whilst these continue make your salsa and garlic sauce.
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Chop and combine all salsa ingredients into a small bowl and set aside.
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Add in all garlic sauce ingredients to a blender and blend until smooth.
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Once beans are soft you can mash them up with a potato masher and as smooth as can be.
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Now to assemble.
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Heat up your tortillas in microwave or pan
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Place the bean mixture on one side of the tacos and top with as much cheese as desired.
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Repeat above step until you make desired amount of tacos
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Spray your air fryer and place your tacos in with the edges of each taco slightly overlapping so they don’t rise up.
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Spray lightly again with olive oil and bake on 200 degrees for 5 minutes.
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Flip them to the other side and bake for another 5 or until your desired crispness.
Serve with your garlic sauce, salsa and anything else you want
Prep time: 20 minutes
Cook time: 10 minutes
