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These chili-chocolate tacos are incredible, cheaper than traditional tacos, and almost certainly more nutritious too. It also adds a great crunch. Dark chocolate consumed in moderation is actually healthy for you. It is rich in antioxidants and flavonoids. So sticking it in your taco may seem like an odd move but it's really all-around winning.

Chilli Chocolate Tacos [Vegan]

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Calories

212

Serves

4

Cooking Time

30

Ingredients You Need for Chilli Chocolate Tacos [Vegan]

For the Chilli Chocolate Beans:
  • 1 400g can of mixed pulses
  • 1 red chilli (deseeded)
  • 1 carrot
  • 1 red bell pepper
  • 1/2 red onion
  • 2 teaspoons carob syrup (or any other sweetener)
  • 2 teaspoons tarragon
  • 1 teaspoon chipotle chilli flakes (or any red chilli flakes)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1 teaspoon smoked paprika
  • 1 oz dark chocolate (80% cocoa or higher)
  • 6 3/4 oz water

For the Corn Salsa:

  • 1/2 red onion
  • 7/8 cup sweetcorn (either from a can or frozen)
  • 1 cup cherry tomatoes
  • Juice of 1/2 a lime
  • 1 oz fresh coriander

To Serve:

  • Large Lettuce leaves (or corn tacos)

How to Prepare Chilli Chocolate Tacos [Vegan]

  1. Place a large saucepan on low heat and add the chili flakes, cumin, ground coriander, cinnamon and paprika. Dry fry the spices for a couple of minutes until the spices become fragrant.
  2. Halve a red onion, dice half, and add it to the spices with a little oil. Retain the other half for the corn salsa. Dice the red chili and add to the pan too. Fry for a few minutes until the onion has softened.
  3. Thinly dice the carrot and bell pepper and add to the pan. Fry for a few more minutes.
  4. Once the vegetables have softened add the can of mixed pulses, including the water, to the pan.
  5. Add the tarragon and carob syrup.
  6. Top up with 6 3/4 ounces of water. Bring the saucepan to a boil, and then reduce the heat and allow to simmer for 30 minutes.
  7. Meanwhile, slice the tomatoes into quarters, dice the remaining half of onion and fresh coriander. And combine in a bowl with the sweetcorn and lime juice.
  8. Chop the dark chocolate into small pieces. Once the liquid in the beans has reduced add the chocolate. Stirring as you go to help it melt. The beans should thicken, once they have been removed from the heat.
  9. Assemble your tacos and enjoy!
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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Nutritional Information

Per Serving: Calories: 212 | Carbs: 32 g | Fat: 5 g | Protein: 10 g | Sodium: 21mg | Sugar: 8 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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About The Author

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Phoebe Douglas

See My Recipes

Hey, I'm Phoebe, I became vegan in January 2016 after being vegetarian for quite a while. I'm the dopiest of cooks, hence my blog name, I'm forever forgetting and misplacing vital ingredients, spilling sauces, covering work surfaces in flour and just causing all round kitchen mayhem. I create fun, and creative vegan, gluten free and diabetic friendly recipes that can be recreated by even the dopiest of chefs.

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