by in Recipes October 6, 2020

We have been eating Vegan during the week for the last 3 weeks, and so I have been trying lots of different Vegan recipes.  Some very successful, some not so unfortunately.  Those I will not share !!!

However, this Vegetable Taco was delicious and I used the cookbook Bosh Healthy Vegan.  I find this cookbook really good, I have made quite a few things out of it and they are delicious and simple to do.  As always I have changed things slightly for our taste, so here is what I did to make these Tasty Tacos !!!!

These Tacos are also Dairy and Gluten Free !

Like most tasty Vegan cooking there is a lot of preparation and chopping.  For example, for this meal there is Roasted Peppers, Roasted Corn, Black Beans, Salsa, Avocado Cream and then the serving accompaniments.  However, all of the above is simple and it is worth it.   If you have any leftovers, they are equally delicious the next day!


  • 1 Red Onion – halved and sliced
  • 2 Red and 1 Orange Pepper – cut into thick slices
  • 1 tablespoon Olive Oil
  • Sea Salt and Ground Black Pepper to taste


  • 1 large tin Sweetcorn – drained
  • 1 teaspoon Smoked Paprika


  • 2 cloves of Garlic -crushed
  • 1 tin Black Beans – drained and rinsed
  • 1 tablespoon Olive Oil
  • 1/2 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Cumin
  • Sea Salt and Ground Black Pepper


  • 300g Cherry Tomatoes – quartered
  • 1 Spring Onion – thinly sliced
  • 1 bunch Coriander
  • 1/2 teaspoon Chilli Powder
  • Juice of 1 Lime


  • 1 Avocado
  • Juice of 1 Lime


  • 1 Green Chilli – finely sliced
  • 2 Limes – cut into wedges
  • Corn Tortillas
  • 1 bunch Coriander


Preheat the oven to 180 degrees.   Line two baking trays with baking paper.

Roast the Peppers – put the Peppers and Onion into a bowl with the Olive Oil and Salt and Pepper.  Toss to combine.  Put on the tray on the baking paper and put in the oven and bake for 25 minutes.  Toss around after 15 minutes.



Put the Corn Kernels into a bowl with the Smoked Paprika and stir to combine.  Place on the second baking tray with baking paper and cook for 20 minutes, stirring after 10 minutes.




While the Peppers and Corn are cooking make the Black Beans.  Mash the beans with a fork.  Heat the Olive Oil in a saucepan, add the Garlic and stir for 30 seconds.  Stir in the Cinnamon and Cumin.  Add the Black Beans and stir.  Add enough water to loosen them up to a texture you like.  Season with Sea Salt and Ground Black Pepper.


Now make the Salsa – Put the Chilli Powder and Lime Juice in a bowl and stir.  Place the Tomatoes, Spring Onion and Coriander Leaves into the Juice and stir around.



Avocado Cream – Scoop the Avocado flesh into a bowl and add the Lime Juice.  Mash with a fork till its is creamy.


Heat your Corn Tortillas according to packet instructions.



On each Corn Tortilla, place some Black Beans, Roasted Peppers, Roasted Corn, Salsa, Avocado Cream and then add to taste, some sliced Green Chilli, a squeeze of Lime Juice and some Fresh Coriander Leaves.

Enjoy !!!