Tacos, Bean Taquitos and Zucchini Bacon

A Mexican feast!

Ingredients

(Serves 6)

Mexican rice:

1 1/2 cup rice

1/2 cup salsa of your choice

2 1/2 cups water

1 400g tin of black beans

1 tin of sweetcorn

3 tbsp tomato puree

1 vegetable stock cube

1 tbsp smoked paprika

1 tbsp cumin

1 tsp chilli powder

Salt/pepper

Bean Taquitos:

6 - 8 small plain tortillas

1 400g tin of refried beans

1 garlic clove

1/2 onion

1/2 chilli

Salt/pepper

Zucchini Bacon:

1 zucchini

1 cup plain flour

Salt/pepper

2 tbsp olive oil.

Extras: 1/2 onion

2 cloves garlic

1 red pepper

200g chestnut mushrooms

1 tsp smoked paprika

1 tsp cumin

Corn on the cob

Guacamole - 1 avocado, 1/2 lime, a handful cherry tomatoes

Instructions:

1. Heat the oven to 200C or 390F.

2. Start cooking the rice by adding all ingredients to a large pot. Depending on how much rice you use, you need to double the amount of liquid for it to cook in - including the salsa.

3. While the rice is cooking, start to make the zucchini bacon. Using a mandolin or peeler, slice the zucchini into thin slices and add to a bowl with the flour, salt & pepper. Stir well so each slice of zucchini is fully coated with flour. Line a large tray with parchment paper and place the zucchini slices on there. Add the olive oil and place in the oven for 20 minutes, flipping it half way through.

4. For the bean taquitos, start by chopping the onion, garlic and chilli. Lay out 6 - 8 (or more if you like) small tortillas and spoon in a few tablespoons of the refried beans in each, sprinkling the chopped onion, garlic and chilli in each. Finish by adding some salt and pepper to each and then roll them up. I like to add a toothpick to each taquito to keep it in place while it's in the oven. Place in oven for 20 minutes.

5. While the rice, zucchini and taquitos are still cooking, it's time to prepare the extra veggies. Start by chopping the red pepper (I like to thinly slice mine), mushrooms, onion and garlic. Add to a pan on medium-high heat adding in the spices. Let it cook for 5 minutes and then leave to the side.

6. To prepare the corn on the cob, you will just need to add it to a pan on medium-low heat with 1 tbsp vegan butter. Continue to turn the corn so each side gets cooked evenly.

7. Lastly, cut the avocado in half and mush it all into a bowl with the juice of 1/2 lime and a few chopped cherry tomatoes. Add salt, pepper and chilli flakes!

8. Once everything is ready, you can eat it as a mexican bowl, or place the mexican rice and veggies in a tortilla and enjoy it as a taco.