Veggie con carne loaded with fresh avocado, cashew cream cheese, piquanté peppers, lemon juice, and coriander is a flavour-packed dish with a perfect blend of textures and tastes.
Veggie Con Carne
Veggie Con Carne
with crispy tortilla strips & fresh avocado
Hands on Time: 25 - 40 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Avocado
- Avocados
- Cashew Nut Cream Cheese
- Cooked Chopped Tomato
- Corn
- Fresh Coriander
- Kidney Beans
- Lemon Juice
- Piquanté Peppers
- Red Onion
- Red Onions
- Spice Mix
- Tomato Paste
- Wheat Flour Tortillas
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
YOU CAN CON CARNE
Place a pot over medium heat with a drizzle of oil. When hot, add the diced onion and fry until soft, 3-4 minutes (shifting occasionally). Add the chopped peppers, the corn, and fry until lightly charred, 3-4 minutes (shifting occasionally).
CHOP-CHOP!
When the corn is charred, add the tomato paste and fry until fragrant, 30-60 seconds (shifting constantly). Add the cooked chopped tomato, the spice mix, and 200ml of water. Bring to a boil and simmer until reduced and slightly thickened, 10-12 minutes (stirring occasionally).
HAVE SOME AVO
While the con carne is simmering, halve the avocado and set aside half for another meal. Peel the skin off, keeping the flesh intact. Thinly slice the avocado. Drizzle over 1/2 the lemon juice and season.
FINISHING TOUCHES
When the con carne has thickened, stir through the drained kidney beans. Add a sweetener, the remaining lemon juice (to taste), and seasoning.
TOTALLY SOLD ON TORTILLAS
Cut the flour tortillas in half and cut the halves into strips. Coat in oil and seasoning. Place a pan over medium heat. When hot, add the strips and fry until crispy, 1-2 minutes per side. Drain on paper towel.
DINNER IS SERVED
Bowl up the veggie con carne. Top with the avo slices and drizzle over the cashew cream cheese. Serve the crispy tortillas on the side for dunking and garnish with the chopped coriander. Cheers, Chef!
Red Onion - 1
Piquanté Peppers - 25g
Corn - 50g
Tomato Paste - 10ml
Cooked Chopped Tomato - 200g
Spice Mix - 20ml
Avocado - 1
Lemon Juice - 10ml
Kidney Beans - 60g
Wheat Flour Tortillas - 2
Cashew Nut Cream Cheese - 30ml
Fresh Coriander - 4g
YOU CAN CON CARNE
Place a pot over medium heat with a drizzle of oil. When hot, add the diced onion and fry until soft, 3-4 minutes (shifting occasionally). Add the chopped peppers, the corn, and fry until lightly charred, 3-4 minutes (shifting occasionally).
CHOP-CHOP!
When the corn is charred, add the tomato paste and fry until fragrant, 30-60 seconds (shifting constantly). Add the cooked chopped tomato, the spice mix, and 400ml of water. Bring to a boil and simmer until reduced and slightly thickened, 10-12 minutes (stirring occasionally).
HAVE SOME AVO
While the con carne is simmering, halve the avocado and remove the pip. Peel the skin off, keeping the flesh intact. Thinly slice the avocado. Drizzle over 1/2 the lemon juice and season.
FINISHING TOUCHES
When the con carne has thickened, stir through the drained kidney beans. Add a sweetener, the remaining lemon juice (to taste), and seasoning.
TOTALLY SOLD ON TORTILLAS
Cut the flour tortillas in half and cut the halves into strips. Coat in oil and seasoning. Place a pan over medium heat. When hot, add the strips and fry until crispy, 1-2 minutes per side. Drain on paper towel.
DINNER IS SERVED
Bowl up the veggie con carne. Top with the avo slices and drizzle over the cashew cream cheese. Serve the crispy tortillas on the side for dunking and garnish with the chopped coriander. Cheers, Chef!
Red Onion - 1
Piquanté Peppers - 50g
Corn - 100g
Tomato Paste - 20ml
Cooked Chopped Tomato - 400g
Spice Mix - 40ml
Avocado - 1
Lemon Juice - 20ml
Kidney Beans - 120g
Wheat Flour Tortillas - 4
Cashew Nut Cream Cheese - 60ml
Fresh Coriander - 8g
YOU CAN CON CARNE
Place a pot over medium heat with a drizzle of oil. When hot, add the diced onions and fry until soft, 4-5 minutes (shifting occasionally). Add the chopped peppers, the corn, and fry until lightly charred, 4-5 minutes (shifting occasionally).
CHOP-CHOP!
When the corn is charred, add the tomato paste and fry until fragrant, 30-60 seconds (shifting constantly). Add the cooked chopped tomato, the spice mix, and 600ml of water. Bring to a boil and simmer until reduced and slightly thickened, 15-20 minutes (stirring occasionally).
HAVE SOME AVO
While the con carne is simmering, halve the avocados and set aside one of the halves for another meal. Peel the skin off, keeping the flesh intact. Thinly slice the avocado. Drizzle over 1/2 the lemon juice and season.
FINISHING TOUCHES
When the con carne has thickened, stir through the drained kidney beans. Add a sweetener, the remaining lemon juice (to taste), and seasoning.
TOTALLY SOLD ON TORTILLAS
Cut the flour tortillas in half and cut the halves into strips. Coat in oil and seasoning. Place a pan over medium heat. When hot, add the strips and fry until crispy, 1-2 minutes per side. You may need to do this step in batches. Drain on paper towel.
DINNER IS SERVED
Bowl up the veggie con carne. Top with the avo slices and drizzle over the cashew cream cheese. Serve the crispy tortillas on the side for dunking and garnish with the chopped coriander. Cheers, Chef!
Red Onions - 2
Piquanté Peppers - 75g
Corn - 150g
Tomato Paste - 30ml
Cooked Chopped Tomato - 600g
Spice Mix - 60ml
Avocados - 2
Lemon Juice - 30ml
Kidney Beans - 180g
Wheat Flour Tortillas - 6
Cashew Nut Cream Cheese - 90ml
Fresh Coriander - 12g
YOU CAN CON CARNE
Place a pot over medium heat with a drizzle of oil. When hot, add the diced onions and fry until soft, 4-5 minutes (shifting occasionally). Add the chopped peppers, the corn, and fry until lightly charred, 4-5 minutes (shifting occasionally).
CHOP-CHOP!
When the corn is charred, add the tomato paste and fry until fragrant, 30-60 seconds (shifting constantly). Add the cooked chopped tomato, the spice mix, and 800ml of water. Bring to a boil and simmer until reduced and slightly thickened, 15-20 minutes (stirring occasionally).
HAVE SOME AVO
While the con carne is simmering, halve the avocados and remove the pips. Peel the skin off, keeping the flesh intact. Thinly slice the avocado. Drizzle over 1/2 the lemon juice and season.
FINISHING TOUCHES
When the con carne has thickened, stir through the drained kidney beans. Add a sweetener, the remaining lemon juice (to taste), and seasoning.
TOTALLY SOLD ON TORTILLAS
Cut the flour tortillas in half and cut the halves into strips. Coat in oil and seasoning. Place a pan over medium heat. When hot, add the strips and fry until crispy, 1-2 minutes per side. You may need to do this step in batches. Drain on paper towel.
DINNER IS SERVED
Bowl up the veggie con carne. Top with the avo slices and drizzle over the cashew cream cheese. Serve the crispy tortillas on the side for dunking and garnish with the chopped coriander. Cheers, Chef!
Red Onions - 2
Piquanté Peppers - 100g
Corn - 200g
Tomato Paste - 40ml
Cooked Chopped Tomato - 800g
Spice Mix - 80ml
Avocados - 2
Lemon Juice - 40ml
Kidney Beans - 240g
Wheat Flour Tortillas - 8
Cashew Nut Cream Cheese - 125ml
Fresh Coriander - 15g
Woolies Products in this dish
