Fancy treating yourself to something a little special this bank holiday weekend? Well we have a super tasty BOSH! menu lined up for you, perfect for enjoying al fresco (if the sunshine turns up!) or treating your family at home… For your main, we’re serving up Ultimate Veg Tacos!
SERVES 4
FOR THE ROASTED PEPPERS
1 red onion
2 orange peppers
1 tbsp olive oil
salt and black pepper
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FOR THE ROASTED CORN
1x 200g tin sweetcorn in water (no added salt)
½ tsp smoked paprika
½ tbsp olive oil
FOR THE BANGIN’ BLACK BEANS
2 garlic cloves
1x 400g tin black beans in water
1 tbsp olive oil
½ tsp ground cinnamon
½ tsp ground cumin
FOR THE SIMPLE SALSA
50g cherry tomatoes
1 spring onion
5g fresh coriander leaves
¼ tsp chilli powder
½ lime
FOR THE AVO’ TANG
1 ripe avocado
1 lime
TO SERVE
½ fresh green chilli
2 limes
8 small corn tortillas
10g fresh coriander leaves
Preheat oven to 180°c • Line 2 baking trays with parchment paper • Fine grater or microplane • Small saucepan
First, roast the peppers
Peel, halve and cut the red onion into 5mm- thick strips • Halve, core and cut the peppers into 5mm-thick slices • Put the onion and pepper in a bowl, drizzle over the olive oil, add a pinch each of salt and pepper and toss to combine • Spread out on one of the lined baking trays, put in the oven and bake for 25–30 minutes
Get the roasted corn in the oven
Drain and rinse the sweetcorn, pat dry with kitchen paper, then tip the kernels into a bowl with the smoked paprika and stir to combine • Sprinkle over a little salt and pepper, tip the sweetcorn onto the second baking tray, put the tray in the oven and roast for 30 minutes, stirring halfway through • Take both trays out of the oven, drizzle the corn with the oil and set to one side
Meanwhile, make the black beans
Peel and grate the garlic • Drain and rinse the beans, tip them into a bowl and mash with a fork • Heat the olive oil in the small saucepan over a medium heat • Add the garlic and stir for 30 seconds • Stir in the cinnamon and cumin • Add the black beans and stir to combine, adding the water to loosen the mixture • Taste and season to perfection with salt and pepper
Make the simple salsa
Quarter the tomatoes Trim and thinly slice the spring onion • Roughly chop the coriander leaves • Put the chilli powder in a bowl, squeeze in the lime juice and stir • Stir in the tomatoes, spring onion and coriander leaves, and set to one side
Make the avo’ tang
Halve and carefully stone the avocado by tapping the stone firmly with the heel of a knife so that it lodges in the pit, then twist and remove • Halve the lime • Scoop the avocado flesh into a bowl, squeeze in the lime juice and mash with a fork to a textured cream
Lay all the elements of your Ultimate Veg Tacos on the table
Trim and thinly slice the chilli • Cut the limes into wedges • Spoon a layer of beans and roasted pepper and onion onto each tortilla • Spoon over some avo’ tang and simple salsa • Sprinkle with roasted corn, garnish with coriander leaves and chilli, add a squeeze of lime and serve
Ready for dessert? Tuck in to Gooey PBJ brownies here!
Discover the full BOSH! library here.
