Soft, house-made tortillas are the perfect canvas for the rich, nutty ‘beans’ of sunflower seeds and sun-dried tomatoes, while the tangy tomato sauce adds a spicy kick. Topped with creamy guacamole, crisp red cabbage and a hint of heat from cayenne or chilli flakes, these tacos are a dance of colour and flavour in every bite.
Ingredients:
Tortillas:
- 3 cups corn kernels (or peeled courgette/zucchini)
- 1 bell pepper (yellow/red/orange)
- ¾ cup flaxseed (use 1 cup if using zucchini instead of corn)
- 1 tbsp lime juice
- 1 ½ teaspoons salt
Spicy ‘beans:
- 2 cups sunflower seeds, soaked for at least 2 hours
- 1 cup sun-dried tomatoes, soaked for 1 hour or more
- 1 tablespoon dark miso
- 2 teaspoons cumin
- 1 teaspoon chipotle powder
- 2 tsp ground coriander
- 2 tsp smoked paprika
- 2 tablespoons olive oil
- 2 soft dates, chopped
- ¼ cup water
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 chilli, seeded and chopped
- 1 lime, juiced
- 1 teaspoon salt
- 3 spring onions, chopped
- 1 small handful of fresh coriander, chopped
Tomato Sauce:
- 1 cup tomatoes, seeded and roughly chopped
- ½ cup sun-dried tomatoes, soaked until soft
- ½ red bell pepper, chopped
- ¼ cup raisins, soaked
- ½ tbsp apple cider vinegar
- 2 tbsp shallot, chopped
- ½ garlic clove
- 1 tbsp olive oil
- ½ tbsp smoked paprika
- ½ tsp chipotle powder
- ½ tsp salt
- ¼ tsp red chilli flakes
- ¼ tsp fennel seeds
Assembly:
- 1 cup guacamole
- ¼ cup cashew sour cream
- 2 limes, quartered
- Shredded red cabbage
- Cayenne pepper or chilli flakes
- Optional: microgreens
- Optional: Your favourite salsa
Method of cooking:
To make the tortillas, combine the corn kernels or zucchini with the bell pepper, flaxseed, lime juice and salt until you have a smooth batter. Spread the mixture thinly on dehydrating sheets and dehydrate at 115°F (46°C) until pliable and can be gently folded, about 4-6 hours.
To make the spicy ‘beans’, blend the soaked sunflower seeds, sun-dried tomatoes, miso, spices, olive oil, dates, water, garlic powder, onion powder, chilli, lime juice, salt, scallions and coriander until you have a chunky mixture similar to traditional taco filling.
For the tomato sauce, blend all the ingredients together until smooth and season to taste.
Assemble your tacos by spreading a layer of spicy ‘beans’ on each tortilla, followed by a dollop of guacamole, a spoonful of tomato sauce and a sprinkling of shredded red cabbage.
Top with cashew sour cream, a squeeze of lime, cayenne pepper or chilli flakes and optional microgreens or salsa.
