Vegan Bean Chilli & Sweet Potato Taco Bowl

Method

Step one

To make the taco bowl, mix the Bisto Vegetable Bouillon Paste into the water. Add to the corn maize flour and mix well. Cover and leave to rest for 10-15 minutes.

Step two

Divide the dough into 10 equal balls.

Step three

Using a zip lock bag, place one dough ball in, place this into a tortilla press (repeat the process with each dough ball).

Step four

Heat a frying pan, add the tortilla dough, cooking for 30-60 seconds each side.

Step five

While hot, place the corn wraps into the taco shell maker tins (width 3.15” / 6.69”)

Step six

Place in the oven 170°C 375°F gas mark 3 for 15-20 minutes (until crispy/ hardened), place on a cooling rack to one side.

Step seven

To make the chilli, add oil to saucepan, add the diced sweet potato and red onion sauté.

Step eight

Add the peppers and half of the coriander and cook for 2 minutes.

Step nine

Add Cajun spice and garlic puree and cook for a further 5 minutes, then add the mixed beans, chickpeas, plum tomatoes and Bisto Vegetable Bouillon Paste and simmer for 15 minutes.

Step ten

Then add the rest of the coriander and white vinegar, keep simmering until the sweet potato is tender.

Step eleven

To make the avocado coconut and lime sauce, add coconut milk, avocado, lime juice and coriander in a food blender, blend well. Cover and place in the fridge until ready to serve.

Step twelve

To make the cheese disks – on a silicone sheet separate the cheese into 30, 5g heaps.

Step thirteen

Place in the oven, 170°C 375°F gas mark 3 for 8-12 minutes (the cheese will crisp up).

Step fourteen

Building the taco bowl – place taco bowl on the plate.

Step fifteen

Arrange the micro leaves, cherry tomato, cucumber ribbons, radish and on the plate.

Step sixteen

Place the coconut sauce in a squeezy bottle or a spoon and garnish the plate.

Step seventeen

Place the bean / sweet potato chilli in the taco bowl.

Step eighteen

Sprinkle with remanding coriander and serve.”