
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Ingredients
- 200 g plum tomatoes firm, that fit whole in feeder (approx. 2 tomatoes)
- 140 g carrots peeled
- 160 g courgettes ends removed, halved lengthways if large
-
120
g Gruyère cheese cut in pieces that fit in feeder
or Edam cheese cut in pieces that fit in feeder - 50 g onions quartered
- 300 g tinned kidney beans drained
- 150 g water
-
½
tsp vegetable stock paste
or ½ vegetable stock cube (for 0.5 l) - 20 g tomato purée
- 3 pinches ground cayenne pepper
- ¼ - ½ tsp fine sea salt to taste
- 3 pinches ground black pepper
- 6 taco shells
- dried chilli flakes for sprinkling (optional)
- ½ bunch fresh coriander roughly chopped
- 100 g crème fraîche for serving
- 1 lime cut in slices or wedges, for serving
- Nutrition
- per 1 piece
- Calories
- 252 kcal / 1054.4 kJ
- Protein
- 11.1 g
- Fat
- 13.6 g
- Carbohydrates
- 23.2 g
- Fibre
- 6 g
- Saturated Fat
- 6.7 g
- Sodium
- 513.8 mg