Vegan Taco Filling
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 1 large can (s) beans, white
- 1 can kidney beans
- 1 glass potato (s), fully cooked
- 4 medium beefsteak tomato (s)
- 2 large onions
- 1 piri-piri, pickled, or other hot pods
- 2 large bell peppers
- some oil
- some salt and pepper
- Paprika powder, noble sweet
- Curry powder
Print Recipe
Pin Recipe Instructions
- Drain the beans and potatoes well. Cut the potatoes into cubes. Halve the beefsteak tomatoes and then cut into medium slices. Cut the onions into rings or cubes. Dice the peppers as well. Remove the stones from the piri piri and then cut into slices.
- Put the oil in a large, deep pan and lightly fry the diced peppers, add the onions and let them turn to glass. Then add the potatoes. Let fry until everything is well warmed up. Then gradually add the beans. Also warm them up well. Then add the piri piri and the beefsteak tomatoes. Like spices to taste. Cook everything until it has reached a certain consistency. So that it`s not like soup, but not boiled down either. Season to taste and, if necessary, add seasoning.
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