Cookbook
Family Favourite Veggie Tacos with Creamy Avocado Dip, Pickled Red Onion & Fetta

Family Favourite Veggie Tacos with Creamy Avocado Dip, Pickled Red Onion & Fetta

  • 25 min
  • 450 calories

Quick, simple and most important, tasty. This vegetarian meal will be on your table in under 30 minutes and is packed with flavour from zingy lime and creamy avocado to spicy beans and crunchy pickled red onion, finished with a salty pop of fetta cheese.

Number of servings

Ingredients

  • 250 Gram Black Beans 250 Gram Black Beans
  • 2 Tsp Chipotle & Smoked Paprika (1-2) 2 Tsp Chipotle & Smoked Paprika (1-2)
  • 1 Red Onion 1 Red Onion
  • 1 Avocado 1 Avocado
  • 25 Gram Sliced Jalapenos 25 Gram Sliced Jalapenos
  • 100 Gram Cherry Tomatoes 100 Gram Cherry Tomatoes
  • 1 Lime 1 Lime
  • 3 Gram Sugar PC 3 Gram Sugar PC
  • 1⁄2 Small Bunch Coriander 12 Small Bunch Coriander
  • 50 Gram Danish Fetta 50 Gram Danish Fetta
  • 6 Flour Tortillas (6in) 6 Flour Tortillas (6in)
  • 1 Garlic Clove 1 Garlic Clove

Perth's local meal kit putting fresh first

Fresh and local ingredients sourced from WA farms and local Perth suppliers.

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Step-by-step instructions

First Things First

Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.

As well as your basic cooking tools, you will need...

Blender/Stick Blender
Bowl
Frying Pan

Step 1

1 Cook Beans

Peel and dice 1/2 red onion. Peel and mince garlic. Drain and rinse black beans. Fry onion gently in 1Tbsp of oil on medium heat until caramelising, about 5 minutes. Add the chipotle & smoked paprika and garlic and fry for another minute. Add beans and cook for 5-7 minutes. Mash the beans as you cook them or leave them whole if you prefer. Keep warm.

Tip! If you're adding protein to this recipe this step is a good place to prepare and properly cook your protein to ensure it's safe to eat.

Step 2

2 Pickle Shallot

Juice lime. Peel and finely slice the remaining red onion and combine with lime juice and sugar, allow to sit while you prepare the rest of the meal. Crumble Danish fetta. Cut cherry tomatoes in half. Pick coriander leaves and roughly chop (discarding stems).

Step 3

3 Prepare Dip

In a jug or bowl combine the avocado flesh (discarding skin and pit), roughly chopped jalapeno and some of the coriander (to taste). Blend with a stick mixer until smooth and season with salt and pepper to taste.

Step 4

4 Warm the Tortilla

Warm the flour tortillas by heating a frying pan on low heat and warming the tortillas one at a time on either side.

Tip! You can also leave tortillas in the plastic packaging and microwave for 20 seconds instead but remove the silicone packet first.

Step 5

5 You Plate It

Load up each tortilla with beans, a drizzle of avocado dip, a sprinkle of fetta, some cherry tomatoes, coriander and some pickled red onion.

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