Brand	Priestley’s
Supplier	Francisco
Category	Frozen
Classification	Bakery
Type	Sweet
Pack Size	Francisco

DELUXE RING DONUT 32 MB

32x45g

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DELUXE RING DONUT 32 MB

32x45g

Allied Pinnacle

REWARD POINTS

DELUXE RING DONUT 32 MB

32x45g

Allied Pinnacle

REWARD POINTS

DELUXE RING DONUT 32 MB

32x45g

Allied Pinnacle

REWARD POINTS

DELUXE RING DONUT 32 MB

32x45g

Allied Pinnacle

REWARD POINTS

DELUXE RING DONUT 32 MB

32x45g

Allied Pinnacle

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18 February 2021

Vegan Spiced Pumpkin And Slaw Tacos

These vegan tacos pack a punch of flavour and are sure to be a real crowd-pleaser. Try them on your menu.

Prep

50 min

Skilled

Serves

Ingredients

No of servings

Butternut pumpkin, peeled and diced1kg

Olive oil100ml

Smoked chilli powder5 tsp

Ground cumin5 tsp

Ground coriander5 tsp

Small corn tortilla wraps30nos

Cabbage, shredded500g

Canned Black beans, rinsed and drained900g

Chopped spring onion (including white and green parts)1/3 cup

Salt and freshly ground pepper

Handful fresh coriander

olive oil10mL

Vegan garlic aioli

Hot Sauce

Avocados, sliced5

Vegan mayo500mL

limes10

Methods

Step 01

Preheat the oven to 200C.

Step 02

Place the diced pumpkin on a baking tray in a thin layer. Drizzle with 100ml olive oil and sprinkle with the smoked chilli powder, cumin and ground coriander. Roast in the oven for 30 mins or until golden.

Step 03

In a medium mixing bowl, combine the cabbage, black beans, green onion, cilantro, lime juice, olive oil and salt. Toss to combine, then taste and add additional lime juice and/or salt if necessary. Set aside to marinate.

Step 04

In a dry frying pan, warm up the corn tortillas on one side, lightly toasting.

Step 05

To assemble the tacos: take a toasted tortilla, fill with the red cabbage and bean mix, avocado and roasted butternut. Drizzle over Vegan Mayo, vegan garlic aioli and a squeeze of lime. Add hot sauce to taste.