Veg Birria Tacos Recipe

Name: Veg Birria Tacos
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: English
Ingredients: - Fresh Asian Coriander Bunch; 400G Trs Canned Black Beans 400G; 1 Piece Red Bell Pepper, 1pcs | Gopuff; - La Chinata Sweet Smoked Paprika; 50 G Vandevi Asafoetida 50g; 10Cm Guanajuato White Corn Tortillas, 10Cm; - Cathedral City Mature Cheddar Cheese; 3 Pack Fresh Lime Pack Of 3; 400G Trs Italian Chopped Tomatoes 400G; 100 G Trs Ground Cumin Jeera Powder; - Jalpur Red Chilli Powder Fine; - Tata Salt; 50G Pepper Black Ground BWFO; 500G Great Scot Vegetable Broth Mix; 1 Kg Red Onion 1kg; 250G Garlic 250g

English cuisine · 420 calories

About this recipe

These vegetarian birria tacos provide a warm and hearty breakfast option perfect for the entire family. With a rich, smoky, and mildly spiced broth, these tacos are packed with plant-based protein and fresh, vibrant flavors. Each bite combines a crispy tortilla shell with a savory filling, topped with creamy cheese and fresh herbs for an indulgent morning treat. Ideal for a united family breakfast, this recipe is vegetarian-friendly, simple to prepare, and a great way to start the day with a burst of flavor. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

- Fresh Asian Coriander Bunch
400G Trs Canned Black Beans 400G
1 Piece Red Bell Pepper, 1pcs | Gopuff
- La Chinata Sweet Smoked Paprika
50 G Vandevi Asafoetida 50g
10Cm Guanajuato White Corn Tortillas, 10Cm
- Cathedral City Mature Cheddar Cheese
3 Pack Fresh Lime Pack Of 3
400G Trs Italian Chopped Tomatoes 400G
100 G Trs Ground Cumin Jeera Powder
- Jalpur Red Chilli Powder Fine
- Tata Salt
50G Pepper Black Ground BWFO
500G Great Scot Vegetable Broth Mix
1 Kg Red Onion 1kg
250G Garlic 250g

Instructions

1. Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the diced bell pepper and sauté for 3-4 minutes until slightly softened.
2. Add the cumin, smoked paprika, chili powder, asafoetida, and a pinch of salt and black pepper to the pan. Stir well to coat the bell pepper with spices.
3. Stir in the canned black beans and chopped tomatoes. Simmer on low heat for 8-10 minutes, stirring occasionally, until the mixture thickens slightly. Adjust seasoning to taste.
4. Heat a separate frying pan over medium heat and brush it lightly with the remaining olive oil. Warm the corn tortillas in the pan for 1-2 minutes on each side until they are pliable.
5. Spoon the black bean mixture onto each tortilla. Sprinkle grated cheddar cheese over the filling and fold the tortilla in half.
6. Toast each filled tortilla in the frying pan for 2-3 minutes on each side until the cheese melts and the tortilla turns golden and crispy.
7. Serve the birria tacos hot, garnished with chopped fresh coriander. Squeeze lime wedges over the tacos just before eating for a fresh, zesty finish.