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Veggie tacos

April 1, 2011

I always find chili improves when cooked a day ahead and this is equally true of the vegetarian version. I made the chili sauce for these tacos yesterday, so tonight it’s simply a matter of reheating the sauce, chopping the tomato and lettuce, baking the tacos, grating the cheese, combining the lot and putting under the grill so the cheese melts.

Ready for grilling

The chili sauce varies each time based on what I have to hand, but tonight’s has a delightfully meaty texture from including a generous helping of mushrooms and lentils as well as mixed chili beans, chickpeas, red pepper, red onion and tinned tomatoes. The fresh crunch of the lettuce and the tomatoes sets off the heat of the sauce and the melted cheese.

Grilled just long enough to melt the cheese

I really do like the ‘flat’ tacos, as they’re so much easier to load up and to pop under the grill.

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