Thanks to sacla.co.uk for this delicious vegan recipe.
1 tbsp olive oil
1 red, 1 orange pepper
400g can black beans, drained
1 jar Saclá Vegan Bolognese Sauce
8 vegan tacos For the topping
1-2 avocados, halved, stoned and chopped
1 red onion, finely sliced (soaked in water for 5 mins)
Handful of chopped coriander leaves
250ml single cream alternative
Lime wedges for serving
Squeeze of lemon juice
Preheat oven to 200C (180C fan) Heat olive oil in a large frying pan, add chopped peppers and cook for 4-5 mins until soft. Stir in black beans and Saclá Vegan Bolognese Sauce and simmer gently until hot.
Sit taco shells on a baking sheet and put in oven for 2mins until warm.
Spoon Bolognese mix into taco shells.
Mix the vegan cream with a squeeze of lemon juice to sour.
Top each taco with avocado, red onion and a sprinkle of coriander.
Serve with a lime wedge and a drizzle of the soured cream.