Vegan Mexican Fajita Tacos

Serves 2-4

Prep time: 10 mins    Cook time: Less than 5 mins   Total time: Less than 15 mins

Ingredients

4 Taco shells 

30g Carrot max 75g

15g Black eyed beans

15g Pinto beans

10g White Cabbage max 75g

10g Red cabbage max 75g

40g Red grapes

8-12 leaves lettuce

200g Mexican Fajita sauce

60g Walnuts 30g max

Raita Sauce, (see recipe in sides & dips).

Method

Drain, rinse and weigh beans.

Chop and weigh remaining ingredients.

Mix all the ingredients except the lettuce, Fajita sauce and walnuts and leave to one side.

Place the walnuts into a blender and mix into small lumps.

Heat taco shells in a microwave, (see packet for heating instructions)

Dividing evenly, place the lettuce leaves inside the taco shell followed by the bean mixture.

In a saucepan cook the chopped walnuts and Fajita sauce until bubbling or piping hot.

Pour heated sauce mix into the taco shell and top with Raita sauce to finish.