Instructions

For The Spiced Chickpea filling:

1. Preheat the oven to 200 degrees celsius.
2. Pat the rinsed chickpeas dry then – In a bowl mix the chickpeas, oil, cayenne pepper, cumin, salt and pepper until the chickpeas are thoroughly coated.
3. Spread chickpeas on an oven tray, making sure to place greaseproof paper down beforehand. 
4. Roast in the oven for 30 mins or until golden brown in colour. 
5. Remove from the oven to cool and set aside. 

For The Caramelized sweet potato filling:

1. Preheat the oven to 220 degrees celsius.
2. Keep the skins on the sweet potato and dice them into small cubes- approximately 2cm by 2cm.
3. In a bowl mix the sweet potato cubes, olive oil, paprika, maple syrup, salt and pepper until the cubes are well coated.
4. Spread the sweet potato cubes evenly on greaseproof paper on an oven tray. 
5. Roast the sweet potato in the hot oven for 40 mins, turning them midway through cooking, until they are crisp and caramelised.
6. (Optional) Sprinkle with sesame seeds and set aside.

For The Spicy Vegetarian Soy Mince filling:

1. Presoak and prepare the soya mince according to the instructions on the packet. Set the soya mince aside once it’s been prepped. If you’re using frozen soya mince go straight to step 2.
2. Create a Mexican spice mix by combining all the spices together along with salt and pepper. 
3. Heat olive oil in a pan on medium heat then Add garlic and onions to the pan and sauté for a few minutes, till soft.
4. Add a can of chopped tomatoes while stirring
5. Add a splash of water and continue stirring.
6. Add the Mexican spice mix prepared earlier, stir and let the mixture bubble.
7. Add the soya mince, stir and let mixture simmer until the liquid reduces.
8. Finally add the red kidney beans and stir. 

For The Mushroom filling:

1. Slice mushrooms.
2. Melt butter on high heat in a pan
3. Add mushrooms and sauté for 1minute
4. Add crushed garlic and continue sauteing and stirring
5. Add salt and pepper and continue sauteing and stirring on a high heat until mushrooms are dark gold and beginning to lightly brown.

For The Salsa:

1. In a bowl mix the chopped tomatoes, peppers, cucumber and red onion together.
2. Add as much chilli as you would like, and the salt/pepper, lime juice and torn coriander. Fold through the chopped veggies.

For The Guacamole & Green dipping sauce:

1. For the guacamole, it’s as simple as mashing all the ingredients together in a bowl.
2. For the sauce, Put all ingredients in a blender and blitz until smooth
3. Add a splash of water to make dip less thick, blitz
4. Keep adding a little water and blitzing until you reach the desired consistency

To Construct the tacos:

I know it may seem a little bit confusing seeing all the various elements but these recipes are actually all super simple and can be made in under an hour , depending on which/ how many fillings you choose to make. 

To construct the tacos simply layer your fillings along with the salsa, gaucamole, some simple salad, cheese ( optional) and some of the dipping sauce and voila!