You can use beans in stir-fries, home-made spread, soups and stews and many other vegan dishes. But every now and then I like them as a taco filling

Just lately I’ve been experimenting with fruity additions like persimmon in my stir-frys. It was amazing! So I tried it in my favourite bean taco filling. It goes very well with the chilli! If you don’t have persimmons you could also use mango or peaches.

I have used dried beans, which I first soaked in water over night and then cooked. To have a little stash of cooked beans at hand you can always cook up a big batch and freeze it in portions. Just defrost them or rinse in a sieve with warm water when you need them

Makes filling for approx. 12 tacos:

3/4 cup dried beans (160g), soak them overnight and cook them until soft
(makes 2 cups (350g) of cooked beans)

1 small onion, finely chopped
1 tablespoon olive oil or 2 tablespoon water for oil-free option

1 capsicum, finely chopped
1 persimmon, peeled and finely chopped
1/2 cup passata
chilli to taste
salt to taste

1 tablespoon freshly ground flax seed

Lettuce, tomato and other ingredients for additional taco filling.

Preparation:

1. Heat olive oil or water in frying pan. Add chopped onion and cook until golden brown.

2. Add chopped capsicum and persimmon and cook until tender.

3. Add passata, chilli, salt and beans and simmer for a few minutes.

4. Just before serving, mash the beans roughly with a potato masher. Then stir in the freshly ground flax seeds to bind the mixture.

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

I’ve used chili-flakes which add a good kick to it. Drizzled with the Cashew Paprika Sauce it is a dream. You can find the recipe for the sauce here.

While I have used capsicum in this recipe, you can also use other vegetables such as zucchini, carrots or even broccoli.  As always, this recipe is vegan and gluten-free.

For 6 to 8 burgers you’ll need:

• 140g rice flour
• 2 tbsp fiber husk
• 1/2 tsp salt (or to taste)
• chili to taste

• 400g kidney beans, cooked
• 1 capsicum, finely diced
• 1/4 onion, finely diced
• 1 garlic clove, minced
• 200g passata

Instructions:

1. Mix all dry ingredients in a bowl.

2. Drain kidney beans and add to the bowl with the remaining ingredients. Stir to combine.

3. Preheat frying pan. Form patties with wet, cold hands and place in frying pan. Cook on both sides until golden brown.

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.