What you need: 

For the onions:
  • 1 small red onion, thinly sliced
  • 5 peppercorns
  • 1 lime
  • ½  orange

For the mole sauce:

  • 1 tbsp oil
  • 1 small onion, finely diced
  • 1 tbsp chipotle chilli paste (add more or less according to your taste) 
  • ¼ tsp cinnamon
  • ¼ tsp cumin
  • ¼ tsp ground coriander
  • ½ tsp oregano
  • 2 tbsp Meridian Smooth Peanut Butter
  • 1 tbsp Meridian Date Syrup
  • 400g tin chopped tomatoes
  • 20g dark chocolate, 70% to 80% cocoa solids
For the tacos:
  • 400g tin mixed beans
  • 1 avocado
  • 4 corn tacos, 20cm size

Makes: 4 Tacos

Takes: 35 minutes

Instructions:

  1. Put the sliced onion into a bowl and pour over boiling water from the kettle. Steap for 1 to 2 minutes then drain well. Squeeze over the lime and orange juice, add the pepper corns and sprinkle with ½ a teaspoon of salt. Stir well and leave to stand.

  2. Heat the oil in a saucepan and cook the onion gently for 5 to 8 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, then 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 5 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 2 to 3 tbsp of the bean mixture. Top with some pink onions and serve with lime and coriander.

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