This meat-free Mexican-inspired dish combines dynamic flavours of fresh vegetables, herbs, nuts and chillies. Influenced by a stuffed taco Thomasina tried in a Mexican restaurant, she combines her loving memories of ‘surreptitiously snapping them off the plants in my aunt’s garden in Wales, where we would go for the summer holidays’ to make an intriguingly modern plant-based meal. Celebrating Mexican flavour, this recipe combines Thomasina’s love of good ingredients woven with Mexico’s consciousness and native plant species.
Bean taco ingredients
- 75g (2½oz) flaked (slivered) almonds
- 500g (1lb 2oz) green beans, topped
- 2 tbsp olive oil
- 3 garlic cloves, sliced
- 3 tbsp capers (the bigger the better)
- 12 small corn or flour tortillas
TO SERVE
- Fresh Tomato Pico
- crumbled feta (optional)
- sliced avocado (optional)
