This healthy Thermomix taco mix is so handy to have in the fridge as a left over. How often have you had nights where you have great intentions to cook yet something comes up and you before you know it, it’s time to eat and you haven’t soaked the beans or defrosted your meat. To cook your dried lentils and beans the recipe is here. If you prefer using meat in this recipe just substitute it for the lentils. Please use good meat from grass fed cows who have been well looked after and ethically raised organic or biodynamic meat. Read more on Sustainable Table.
I recommend cooking dried lentils or beans from scratch as you save money, save on landfill, reduce the amount of BPA you take into your body from the can and it’s satisfying doing these things.
This is Healthy Thermomix Taco mix is delicious served on baked potatoes, baked sweet potato or pumpkin. I even stuffed a capsicum the other night with the mix and baked for 45 minutes. It was welcomed for dinner with delight surrounded by some steamed brocolli and cauliflower.
Other times we will serve it on purple cabbage leaves cut small like little boats to make individual raw tacos. Good toppings are avocado or guacamole, tomato and corn salsa, sour cream and chilli nut mix.
- 1 Onion
- 2 cloves of garlic
- 30g coconut oil or ghee
- 1 teaspoon of cumin
- 1 teaspoon of cinnamon
- 1 teaspoon of tumeric
- 500g cooked Red or green aduki beans, black beans
- 1 tablespoon of thermomix vegetable stock paste
- 1 medium carrot diced
- 2 sticks of celery diced
- 1 zucchini diced
- 250g filtered water
- Roast well scrubbed potatoes or sweet potatoes in their jackets on a tray for about 1 hour.
- In the thermomix: Cut the onion in half and scrape the skin off the ginger with a teaspoon and place in the thermomix bowl, chop 3 seconds/speed 7
- Scrape down the sides of the bowl with the spatula, add the coconut oil or ghee with the spices and sauté for 3 minutes/Varoma/Speed 1
- Add the carrots, celery, water and stock. Cook for 10 minutes/100 degrees C/reverse/speed 1
- Add zucchini and cook a further 5 minutes/90 degrees C/reverse/speed 1
- On the stove: Dice the onion finely
- Scrape the skin off the ginger with a teaspoon and chop finely
- Melt the coconut oil or ghee over medium heat in a medium frypan or saucepan.
- Reduce the heat and sauté the onion and ginger till the onion is translucent
- Increase the heat, add the carrots, celery, water and stock and cooked lentils. Once it comes the boil, reduce the heat and simmer gently and stir a few times over the next 10 minutes so it doesn’t stick to the pot.
- Add zucchini and cook a further 2-3 minutes.
- Taste and adjust flavour with salt and pepper
- When the the potatoes and sweet potatoes are soft to squeeze, remove from oven.
- Cut down the centre and press open with a fork. Top with the bean mix and raw cheese, sliced avocado and chopped coriander