|2 tbsp||olive oil|
|700 g||McCain French Stir Fry — (1 large packet)|
|1 tsp||fresh garlic — minced|
|1 tsp||chilli powder — optional|
|1 tsp||ground cumin|
|1 cup||store-bought salsa — plus extra to serve|
|1 tin||black beans — drained and rinsed|
|salt and black pepper — to season|
|10-12||flour tortillas — or corn|
|olive oil — for drizzling|
|1 1/2 cup||cheddar cheese — grated|
|lime — cut into wedges|
|jalapeños — sliced|
In a large pan, heat olive oil over medium-high heat, add frozen McCain French Stir Fry, and sauté for about 1 minute.
Stir in the garlic, paprika, chili powder, ground cumin and sugar. Season to taste with salt and black pepper.
Add the store-bought salsa, followed by the black beans and then allow to simmer gently for a few minutes, only until the vegetables are just cooked through.
Remove from the heat and allow to cool slightly.
To prepare the baked tacos
Heat the tortillas in a microwave, only until they are soft and pliable.
Line a baking tray with baking paper and with the warmed tortillas and drizzle each taco with olive oil, using your hands or a clean pastry brush rub the olive oil into each tortilla, making sure to evenly distribute the oil.
Flip each taco over and line half of each tortilla with grated cheese and a spoonful or two of the prepared vegetable filling, fold the top half on the tortilla over the filling and press gently to make sure they don’t open while baking.
Sprinkle the top half of each taco with some more grated cheese and then bake in an oven heated to 200°C for 10 minutes, or until they lightly golden and the cheese has melted.
Garnish with fresh coriander and serve sharing-style with lime wedges and sliced jalapeños and an assortment of dips – salsa, guacamole and sour cream.
You can also serve these as build-your-own tacos if you wish, instead of assembling baked tacos.
Add shredded chicken, cooked prawns or tofu before baking to each taco for some extra added protein.