Vegetarische Tacos mit VEGGY Hot+Spicy

Veggy Tacos with Salsa and Rice

30—40 Min

Want that fiesta feeling? Then these spicy fresh veggies in crunchy taco shells are the perfect dish for your next Mexican-themed dinner party. The fiery seasoning mix contains lots of chili, paprika, coriander and a pinch of hemp protein.

Ingredients 4 Portions

  • 8 Stk.Taco shells
  • 2 Stk.Avocados
  • 2 tbsp.Tomato puree
  • 60 gEmmental, grated
  • 1 Stk.Scallion
  • For the salsa

    • 3 Stk.Tomatoes
    • 1 Stk.Yellow bell pepper
    • 1 Stk.Red bell pepper
    • 1 Stk.Onion
    • 2 Stk.Garlic cloves
    • 1 tbsp.Olive oil
    • 2 tsp.Tomato puree
    • 2 tsp.Paprika Special Sweet
  • For the rice

Preparation

  1. 1

    To make the salsa: Dice the tomatoes and bell peppers. Peel and finely chop the onion and garlic cloves.

  2. 2

    Heat the olive oil in a pan and fry the tomatoes, onion and garlic. Add the tomato puree and bell peppers and continue frying. Then blend everything and allow to cool. Season to taste with sea salt, add to small bowls and put to one side.

  3. 3

    Add the Veggy Hot + Spicy mix to the rice and cook according to the instructions on the packaging. Mix half of the salsa with the rice and continue cooking until the liquid has boiled away.

  4. 4

    Drain the corn and beans, rinse and add to the rice. Fold in the rosemary.

  5. 5

    Dice the avocados, then cut the tomatoes and spring onion into slices.

  6. 6

    Fill the taco shells with rice. Top with the diced avocado, tomatoes, grated Emmental and spring onion.

  7. 7

    Serve onto plates with the salsa and enjoy.