You can enjoy these any day of the week. Our mushroom-lentil tacos are budget-friendly and packed with authentic spicy flavours that will make every bite a treat.

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
For the tacos
4 tortillas
Vegetable oil, to brush
For the filling
1 tsp vegetable oil
250g mushrooms, sliced
½ red pepper, diced
½ tsp paprika
½ tsp ground cumin
250g brown lentils, cooked according to packet instructions
Salt and black pepper
For the dressing
175 ml plain yoghurt
125g cherry tomatoes, quartered
1 chilli, seeded and chopped
Flat-leaf parsley, to garnish

METHOD
For the tacos
1. Preheat oven to 180°C. Place the oven rack in the middle.
2. Wrap the tortillas in a slightly damp tea towel and microwave on high for 30 seconds to soften.
3. Lightly brush the tortillas with oil. Drape each one over two bars of the oven rack. Bake for 7–10 minutes, until crispy.
For the filling
1. Heat the oil in a non-stick pan over high heat. Fry mushrooms and red pepper for 5 minutes, adding the paprika and cumin halfway through.
2. Add the lentils and heat through, then season.
For the dressing
1. Mix together yoghurt, tomatoes and chilli. Season.
2. Serve the filling in the tacos topped with yoghurt dressing. Garnish with parsley.

The post Mushroom-lentil tacos appeared first on MyKitchen.

A true vegetarian feast that will have your mouth watering and you begging for more. These black bean tacos are perfectly spiced and they boast plenty of freshness with yummy greens, plus a garlic aioli to add some creaminess.

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
For the garlic aioli
2 cloves garlic, peeled and crushed
¼ tsp salt
½ cup mayonnaise
2 tbsp olive oil
1 tbsp freshly squeezed lemon juice
For the black bean tacos
1 tbsp olive oil
2 cloves garlic, peeled and chopped
2 tsp paprika
1 tsp cumin, ground
1 red onion, peeled and chopped
2 sweet potatoes, peeled and diced
200g tin black beans
4 flour tortillas, toasted
100g grated cheddar, to serve
1 tbsp lime juice, to serve
Fresh coriander, to serve

METHOD
For the garlic aioli
1. Mix all the ingredients in a bowl.
For the black bean tacos
1. Heat oil in a pan over medium heat.
2. Add garlic, paprika and cumin and stir for 1 minute. Add onion and cook for 3–4 minutes, until soft.
3. Add sweet potato and ½ cup water and cover with a lid. Simmer for 15 minutes on a low heat, until the potatoes are soft.
4. Add beans and simmer for 5 minutes.
5. Assemble the tacos by spooning in some bean mixture, aioli and cheddar into the toasted tortillas. Sprinkle with fresh lime juice and coriander.

The post Sweet potato and black bean tacos with garlic aioli appeared first on MyKitchen.