Ingrédients
- 2 tbsp olive oil
- 1 red pepper, sliced
- 1 orange pepper, sliced
- 1 red onion, cut into thin wedges
- 1 tbsp Cajun spice, or fajita spice mix
- 1 x 250g pouch of Merchant Gourmet Cajun-Style Lentils & Red Kidney Beans
- 3 heaped tbsp plant based yoghurt
- 10g coriander, finely chopped
- ¼ tsp salt
- 6 small flour /corn soft tacos
-
1 lime, cut into wedges
Méthode
- Preheat the oven to 200C (180C fan). Put the peppers and onion in a roasting tray with the Cajun spice, a big pinch of salt and the olive oil. Toss to combine, then roast for 20 minutes, or until softened and starting to char in places.
- Put the yoghurt, coriander and salt in a bowl with a drizzle of olive oil and stir to combine. Loosen with a little water if needed, then set aside.
- Heat the grains in the microwave as per the packet instructions.
- Warm the tacos in the microwave, or char directly on a gas hob flame for a few seconds on each side.
- Divide the Cajun grains between the tacos, then top with the roasted veg. Serve with a drizzle of yoghurt and a squeeze of lime.
Good to know!
Use another pouch of Cajun-Style Lentils to pour over a mound of nachos for the ultimate Mexican feast.
