May 10, 2016

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To-Die-For Vegan Tacos In 10 Minutes



If you scroll through my blog you may start to notice a little bit of a mexican theme going on with my recipes, so I guess that means my secret is out - I love a good mexican feed and i'm not afraid to show it. 


The only difference though, between my mexican and the real deal, is mines served up with all the flavour but void of the heavy-oily fats and the large quantities of salt that have you reaching for your water dehydrated, after every bite.


In short - mines the healthier route to a party in your mouth.


This recipe is inspired by about three different bean taco recipes I found online, after finding some deliciously-healthy tortillas at my local green grocer and feeling inspired to try something different. 

And let's just say I am I glad I did!


From now on, this is definitely going to be a quick and easy, go-to meal in our household, and hopefully now, it can be for you too.





- Packet of natural tortillas from your green grocer or health food store. (Try avoid the tortillas you find in Aldi, Woolies or Coles as they are often highly processed with a lot of hidden nasty's.)


- 1 tablespoon of coconut oil 


- 1 small red onion 


- 2 garlic cloves crushed


- 400g can of diced tomatoes


- 2x 400g cans of kidney beans 


- 1/2 teaspoon of cumin


- 1/2 teaspoon of ground coriander seeds


- Chilli flakes, to taste


- 1/3 cup of fresh coriander 


- Coriander leaves to serve 


- 1 cup of carrot, grated


- 1 cup of purple cabbage, thinly sliced


- 1 Avocado


- 1/2 a lemon, juiced


- Salt and Pepper





Step 1: Heat coconut oil in a non-stick frying pan over medium heat. Add onion, garlic, cumin, ground coriander seeds and chilli flakes. Cook stirring for a few minutes until onion is soft. Add canned tomatoes, beans and 1/4 cup of water. 

Bring to the boil and then reduce heat to medium-low. Simmer for 8-10 minutes. Stir in fresh coriander. 


Step 2: Meanwhile make the slaw by thinly slicing the cabbage and grating the carrot and adding together in a bowl. 


Step 3: Whip up some guacamole by adding 1 avocado, 1/2 a squeezed lemon and a pinch of salt and pepper to a small bowl. Mash together until almost smooth. 


Step 4: Next, heat the tortillas one at a time by placing on a hot fry pan for 10 seconds each side.

NOTE: You can put them all on a plate once heated and cover with a clean tea-towel to keep warm, or you can do what I did and add the filling to each taco while the other tortilla is heating on the pan. This way by the time all the tortillas are heated, it's all ready to be served! 


Step 5: Stuff your taco with all the good stuff you've just created - in like 10 minutes flat. Garnish with a little coriander on top. 


Step 6: Savour and enjoy it by eating slowly, with little distraction and if possible - in good company. 



I hope you enjoy this recipe as much as I did and have an amazing week filled with good food and good times!


Stay healthy and happy friends.


Until next time... 


- Samii xx







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© 2019 by Samantha Jenkins