Loaded Tacos

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Drain and rinse the black beans and leave them soaking in water while you prepare the other ingredients.

Step 2

Roughly chop the potatoes and line them on a baking tray. Season with olive oil, chipotle powder, salt and pepper and roast them at 180'C for 20 minutes or until the corners are slightly brown.

Step 3

Slice the mushrooms and cook them in a large hot pan with olive oil. Don't move them around until the water starts coming out of them. Once it does, season with salt and pepper, give them a stir and continue cooking them until they brown.

Step 4

Add the drained black beans right at the end to warm them up and then turn the fire off.

Step 5

Cut the yellow and red capsicums into small cubes and cook them in a large hot pan with olive oil. Don't move them around until they brown on one side. Once they do, reduce the fire to medium, season with salt and pepper, give them a stir and cook until they're mostly brown.

Step 6

Add the corn to the pan with the capsicum and stir through. Let them cook until they warm up.

Step 7

Thinly slice the iceberg lettuce.

Step 8

Mash the avocados with a fork. Add the mayonnaise, salt, pepper and thinly sliced coriander. Mix it around.

Step 9

Warm up the corn tacos in the oven or individually in a hot pan and keep them warm in a tea towel.

Step 10

Serve the potatoes with tomato sauce. Put everything on the table and let everyone create their own tacos. Serve the corn chips with the mashed avocado.