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Mini Chilli Tacos
These mini chilli tacos are bite-sized mouthfuls of pure bloomin' deliciousness.
If there was an award for vegan party food, we think these would be a clear winner!
Having a night in with friends? Maybe a wine tonight or a movie night with the gang? We know your pals are going to love you for serving them these beauties!
Then again, they would also make an amazing vegan lunch or serve with some rice for a tasty veggie dinner.
For the Chilli:
- 1 tbsp sun-dried tomato oil
- 1 small white onion
- 2 tsp ground coriander
- 2 tsp paprika
- 2 tsp cumin
- 1/2 tsp nutmeg
- 5 sun-dried tomatoes
- 10 cherry tomatoes
- 2 tbsp tomato purée
- 120g canned black beans (drained)
- 120g canned kidney beans (drained)
- 120g canned green lentils (drained)
- 240g chopped tomatoes
- 10g dark chocolate
- 125ml red wine
- 10g coriander leaves
- 1/3 of a leek
- 1 clove garlic
- 1 tsp cinnamon
- 1 tsp mild chilli powder
- 1 red chilli
For the tacos:
- 5 tortillas
- 3 tbsp dairy-free butter (melted)
- 1 tsp oregano
- 2 tsp garlic granules
- 2 tsp onion powder
- Jalapeño chilli
- Dairy-free cheese
- Large non-stick pan.
- Chopping board
- Round cookie cutter
- Mixing bowl
- Muffin tin
For the chilli: slice the the onion, leeks, chillies, coriander and sun-dried tomatoes into really small pieces. Cut the cherry tomatoes into halves. Warm the sun-dried tomato oil in a large, non stick pan.
Pour the onions, garlic and leek into the pan and cook them until the onions are soft and translucent. Turn the heat down, pour in the spices and stir them in, making sure that the onions are well covered.
Turn the heat up and add the chillies, sun-dried tomatoes, cherry tomatoes and fold everything together until the cherry tomatoes have softened nicely. Pour in the red wine and let it simmer until the scent of alcohol subsides. Stir the tomato purée into the sauce.
Pour the lentils and tinned tomatoes into the pan and fold them into the chilli, letting everything simmer for around 5 minutes. Pour the beans and dark chocolate into the chilli, stirring them in until the dark chocolate has blended into the mixture. Turn the heat down to a very gentle simmer and let it cook for 10 minutes (stirring occasionally). Pour the coriander into the pan, fold it into the chilli. Take the chilli off the heat and put it to one side to rest.
For the tacos: lay the tortillas out on a chopping board and use a circular cookie cutter to cut out circles (try to cut out as many circles from the tortillas as you can - you don’t want to waste any tortilla!)
Pour the dairy-free butter, oregano, garlic granules and onion powder into a mixing bowl and stir them all together. Throw the tortilla circles into the mixing bowl and gently stir them around making sure they’re well covered in the mixture.
Turn a muffin tin upside down and place the tortilla circles into the grooves so they resemble little taco shells. Put the tray in the oven and bake them for 7 minutes at 200℃. Take the tray out of the oven and let the tacos cool down and firm up.
Fill all the ‘tacos’ with a spoonful of chilli, top the chilli with a generous pinch of dairy-free cheese and top them with a slice of jalapeño pepper. Put the tray back into the oven for a further 4-5 minutes to warm the chilli and melt the dairy-free cheese.
Take your mini chilli tacos out of the oven, put them on a chopping board, garnish with a sprinkle of coriander, chilli flakes and serve with a salsa dip.