Veggie Loaded Black Rice Tacos with Lemon Tahini Dip

These veggie tacos are perfect for Taco Tuesday, or Taco Everyday! Made with fresh vegetables and roasted chickpeas, this nutritious meal is healthy and flavourful. Finish off these gorgeous tacos with a fresh and zesty, homemade lemon tahini dip.

25 mins

2 people

SHARE THIS RECIPE

INGREDIENTS

100g Mr Organic Venere Black Rice

6 mini tortillas

Handful of cherry tomatoes

2 carrots, finely shredded

a bunch of fresh coriander

1/2 tin Mr Organic Chickpeas, drained

1 Tbsp. Mr Organic Sunflower Oil

1 tsp. smoked paprika

LEMON TAHINI DIP:

2 Tbsp. tahini

Juice of 1 lemon

1 Tbsp. Mr Organic Apple Cider Vinegar with Chilli Pepper

Turmeric and Ginger

1/4 tsp. sea salt, 1/4 tsp. black pepper, Water, as needed

METHOD

1. Pre-heat your oven to 190C. Add the chickpeas to a lined baking tray and drizzle with olive oil and smoked paprika. Bake in the oven for 15-20 minutes or until lightly crispy.

2. As you wait for the chickpeas to bake, cook the black rice according to packaging instructions and shred the carrots.

3. In a small bowl, whisk together the tahini, lemon juice, vinegar, salt and pepper. Add some water until it reaches your desired consistency.

4. Briefly heat your tortilla wraps for 1 minute in the hot oven, then assemble your tacos: place the rice in first, and top with carrots, chickpeas, tomatoes & coriander. Drizzle the lemon & tahini dressing on top and serve immediately.