Vegetarian Sofrito Bean Tacos

Serves 4-6

Time 30 minutes

Ingredients

For the Sofrito Base

2 tbsp extra virgin olive oil

1 large onion, finely diced

1 green capsicum, finely sliced

1 red capsicum, finely sliced

3 cloves garlic, minced

1 tsp ground cumin

1 tsp smoked paprika

½ tsp chilli powder (optional)

Salt and black pepper to taste

For the Bean Filling

2 cans (400g each) black beans or pinto beans, drained and rinsed

1 cup canned diced tomatoes or 2 fresh tomatoes, chopped

1 tsp dried oregano

1 tbsp tomato paste

½ cup vegetable stock

1 tbsp fresh lime juice

2 tbsp fresh coriander, chopped

To Serve

8 small soft taco tortillas

Your desired toppings (diced avocado, cos lettuce leaves, crumbled feta or grated cheddar cheese, yoghurt, jalapenos, and extra coriander)

Lime wedges for serving

Method

Heat the extra virgin olive oil in a large skillet over medium heat. Add the onion and sauté for 3-4 minutes until softened. Add the green and red capsicums and cook for another 4-5 minutes until they start to soften.

Stir in the minced garlic, cumin, smoked paprika, and chilli powder. Cook for 1 minute, allowing the spices to bloom.

Add the drained beans, diced tomatoes, oregano, and tomato paste to the skillet. Stir to combine with the sofrito. Pour in the vegetable stock and season with salt and black pepper to taste.

Reduce the heat to low and let the mixture simmer for 10-15 minutes, stirring occasionally, until the sauce thickens and flavours meld. Stir in the lime juice and chopped coriander at the end.

Heat the soft taco tortillas in a dry skillet over medium heat for about 30 seconds per side or until warm and pliable. Keep them wrapped in a clean cloth to stay warm (Or wrap in foil and heat in an oven on low).

Lay a lettuce leaf into each warm tortilla and spoon over the bean sofrito.

Add your desired toppings, such as diced avocado, yoghurt and a sprinkle of feta or cheddar cheese.

Garnish with extra coriander, jalapenos, and serve with lime wedges for squeezing.