Starters & salads
Tacos with vegetables and kidney beans (Thermomix® Cutter)
Cooking instructions are available on the original Cookidoo® page.
Open on Cookidoo® ↗TM5TM6TM7
Details
- Difficulty
- easy
- Prep
- 20 min
- Active
- 20 min
- Cook
- 30 min
- Total
- 30 min
- Yield
- 6 pieces
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- Category
- Starters & salads
- Time
- 15–30 min
- Nutrition
- High fibreUnder 500 kcal
- Difficulty
- Easy
- zucchini
- 160 g
- carrot
- 140 g
- Gruyère cheese
- 120 g
- plum tomatoes
- 2
- onion
- 50 g
- water
- 150 g
- Vegetable stock paste
- 0.5 tsp
- sea salt
- 0.3–0.5 tsp
- ground black pepper
- 3 pinches
- canned kidney beans
- 1 cans
- ground cayenne pepper
- 3 pinches
- tomato paste
- 20 g
- taco shells
- 6
- fresh coriander
- 0.5 bunches
- crème fraîche
- 100 g
- dried chilli flakes
- dried chilli flakes
- lime
- 1
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Sodium
- 575 mg
- Protein
- 12.6 g
- Energy
- 1,163.2 kJ
- Calories
- 278 kcal
- Fat
- 13.7 g
- Fibre
- 7.4 g
- Saturated fat
- 6.7 g
- Carbohydrates
- 28.2 g