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 Sweet Corn and Bell Pepper Tacos

Sweet Corn and Bell Pepper Tacos

with chipotle aioli and cheese

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The taco is a staple of Mexican cuisine today enjoyed around the world. These veggie tacos are super quick to create with standout elements including a creamy chipotle mayo and delicious cubes of golden fried cheese.

Tags:QuickVeggieSpicy
Allergens:MilkSoyaWheatEggMustard
Total Time20 minutes
Cooking Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

200 g

Grilling Cheese

(ContainsMilk)

1 piece

Onion

1 piece

Bell Pepper

1 pack

Sweetcorn

½ sachet

Chipotle Paste

(ContainsSoya, Wheat)

1 piece

Scallion

8 piece

Tortilla

(ContainsWheat)

1 sachet

Aioli

(ContainsEgg, Mustard)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)745 kcal
Energy (kJ)3115 kJ
Fat45.26 g
of which saturates19.63 g
Carbohydrate49.34 g
of which sugars17.14 g
Dietary Fiber1.05 g
Protein33.06 g
Cholesterol0 mg
Salt1.89 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Sieve
Instructionsarrow up iconarrow up icon
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1
  • Preheat your oven to 220°C/200°C fan/gas mark 7 for the tortilla.
  • Halve, peel and thinly slice the onion.
  • Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
  • Drain and rinse the corn in a sieve.
  • Chop the grilling cheese into 2cm chunks.
2
  • Heat a drizzle of oil in a large pan on medium-high heat.
  • Once the oil is hot, add the pepper and corn and season with salt and pepper.
  • Fry until the pepper has softened and the corn has coloured slightly, 4-5 mins.
3
  • Add the onion to the pan with the veg.
  • Mix together and cook until the onion is softened, 3-4 mins.
4
  • Meanwhile, add the aioli and half the chipotle paste (double for 4p) to a bowl.
  • Mix together and leave to the side.
  • Trim and thinly slice the scallions.
5
  • Once the veg is soft, remove to a bowl and pop the pan back on medium-high heat with a drizzle of oil.
  • Add the cheese to the pan and fry until golden brown on all sides, 4-6 mins.
  • Turn every minute or so. Once cooked, remove the pan from the heat. 
  • Meanwhile, pop the tortillas into the oven to warm through for 2-3 mins.
6
  • Spread the chipotle aioli on each of the tortillas.
  • Divide the veg between the tacos and finish with cubes of cheese.
  • Sprinkle over the scallion.
  • Dollop any remaining aioli on top.