Vegan Fried Tomato Taco

Ingredients

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Method

1. To make the beans, fry the onion in olive oil until soft. Add the cumin seeds, chipotle powder and ground coriander and cook briefly until fragrant. Add the beans and season with salt.
2. Add the beer, stir through and reduce until mostly evaporated. Mash roughly, set aside and keep warm.
3. To make the green sauce, add everything to a blender jug starting with the liquid ingredients. Blend until smooth. Adjust seasoning to your liking.
4. To make the fried tomatoes, place the flour, breadcrumbs and nut milk into separate bowls. Coat the tomato wedges in flour, then nut milk and then breadcrumbs. Set them aside on a tray and heat 2.5cm of rice bran oil in a large pan with deep sides over medium–high heat.
5. Fry the tomatoes in batches until golden and drain on paper towel.
6. Heat your corn tacos and serve with the beans, green sauce, fried tomatoes and fresh coriander.