For the Black Eyed Beans and Green Vegetables
120g Black eyed beans 5g Chipotle chilli flakes 20g tomato puree 50g spring onions 125g tomatoes, deseeded 125g baby spinach 125g green pepper 1 cinnamon stick 5g ground coriander 5g ground cumin 15 g fresh coriander 100ml cold water
For the Pineapple Pico Salsa
Lime 150g tomatoes, deseeded 10g jalapenos 100g red onion ¼ pinapple 10g fresh coriander
For the pink pickled onions
1 red onion 45ml white wine vinegar 2g salt 10g caster sugar 30ml water 1 star anise
For the Smashed Avocado
A large ripe hass avocado 1 Lime
A favourite from Oxford Brookes, this delicious Mexican Taco incorporates a range of authentic flavour; a delicious vegan meal, loved by carnivores.
Drain and rinse beans. Place the ground spices, cinnamon stick, chipotle flakes and tomato puree in a pan and sweat for 5 minutes to cook out the spices. Add the chopped tomatoes, beans and water, mix well and allow to simmer for 10 minutes. Slice the spring onions and cut the pepper into 2cm dice, roughly chop the coriander and add to the pan with the spinach, cook out for 1-2 minutes until the spinach has wilted.
Peel and remove the core from the pineapple and cut into a small dice. Peel and finely dice the red onion and the tomato flesh. Roughly chop the coriander and the jalapenos. Mix all ingredients with the zest and juice of the lime.
Place the anise, water, salt sugar and vinegar in a pan and gently bring to the boil, remove from heat and allow to cool. Peel the onion and slice thinly into rings, place into the cooled liquid and leave to pickle for 4 hours minimum.
Peel, destone and dice the avocado and place into a bowl. Zest and juice the lime. Smash up the avocado with the back of a fork and mix with the lime.
Serve on a corn tortilla & drizzles with sour cream for a non-vegan variety.
Oxford Brookes University