• Macphie Plant-based Taco Sauce
  • 200g vegan 'beef' mince
  • 1 onion
  • 1 red pepper
  • 60g grated vegan cheese
  • Olive oil
  • 1 clove of garlic
  • 1 teaspoon chilli powder
  • 1 teaspoon cumin powder
  • ½ teaspoon of cinnamon 
  • 1 teaspoon tomato purée
  • 400g chopped tomatoes
  • 400g red kidney beans
  • 6 medium flour tortillas

Method Makes 2 portions

  1. Preheat the oven to 180°C. Peel and finely slice the onion, then deseed and dice up the pepper. 

  2. Heat a little oil in a frying pan over a medium-low heat and gently fry the onions for 10 minutes, or until softened.

  3. Peel and crush the garlic, then add to the pan along with the chilli, cumin and cinnamon.  Add the vegan mince, tomato purée and the tomatoes, then drain and add the kidney beans.

  4. Cook for 20 minutes, or until slightly reduced, then season to taste with sea salt and black pepper. Set aside to cool a little.

  5. Divide the mixture between the 6 tortillas and roll into a sausage like shape. Place them in a deep baking tray or tin and pour over the Macphie Plant-based Taco Sauce. 

  6. Top with the diced red peppers and bake in the oven until golden and bubbly.