Mexican bean soup with crispy feta tortillas
A low-fat, vegetarian midweek meal, this hearty soup with cheesy tortillas makes for a moreish combination
Chipotle celeriac tacos
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
For the avocado crema
- 2 ripe avocadospeeled and stoned
- 2 limesjuiced
- 1 small garlic clovecrushed
For the salsa
Nutrition: Per serving
- kcal514
- fat31g
- saturates8g
- carbs41g
- sugars20g
- fibre20ghigh
- protein9g
- salt1.8g
Method
step 1
Heat the oven to 200C/180C fan/ gas 4. Toss the celeriac pieces on a baking tray with the oil and 1/2 tsp salt. Roast for 20 mins, turning halfway. Mix together the chipotle, honey and butter in a small bowl, toss with the celeriac, then return to the oven for 10-15 mins or until cooked through and beginning to caramelise.
step 2
Meanwhile, make the crema. Blitz the avocado, lime and garlic in a food processor with 100ml water and a good pinch of salt until smooth and creamy.
step 3
Make the salsa by tossing all the ingredients together in a bowl and season to taste. Warm through the tacos either in a small frying pan over a medium heat for 1-2 mins or in a microwave. Pile the celeriac, crema and salsa into the tacos, crumble over the cheese, if using, along with pink pickled onions (see recipe, right) and enjoy.
