The whole family will get stuck into these delicious family favourites from BOSH! Healthy Vegan

ULTIMATE VEG TACOS

Serves 4|| Prep 25 mins|| Cooking 30 mins

FOR THE ROASTED PEPPERS

• 1 red onion

• 2 orange peppers

• 1 tbsp olive oil

• salt and black pepper

FOR THE ROASTED CORN

•1x 2OOg tin sweetcorn in water (no added salt)

• ½ tsp smoked paprika

• ½ tbsp olive oil

FOR THE BANGIN’ BLACK BEANS

• 2 garlic cloves

• 1x 4OOg tin black beans in water

• 1 tbsp olive oil

• ½ tsp ground cinnamon

• ½ tsp ground cumin

FOR THE SIMPLE SALSA

• 5Og cherry tomatoes

• 1 spring onion

• 5g fresh coriander leaves

• ¼ tsp chilli powder

• ½ lime

FOR THE AVO’ TANG

• 1 ripe avocado

• 1 lime

TO SERVE

• ½ fresh green chilli / 2 1imes / 8 small corn tortillas / 1Og fresh coriander leaves

You can upweight the chilli if you like it hot!

PHOTOGRAPHY COPYRIGHT: LIZZIE MAYSON

1 First, roast the peppers I Peel, halve and cut the red onion into 5mm thick strips I Halve, core and cut the peppers into 5mm-thick slices I Put the onion and pepper in a bowl, drizzle over the olive oil, add a pinch each of salt and pepper and toss to combine I Spread out on one of the lined baking trays, put in the oven and bake for 25-30 minutes

2 Get the roasted corn in the oven I Drain and rinse the sweetcorn, pat dry with kitchen paper, then tip the kernels into a bowl with the smoked paprika and stir to combine I Sprinkle over a little salt and pepper, tip the sweetcorn onto the second baking tray, put the tray in the oven and roast for 30 minutes, stirring halfway through I Take both trays out of the oven, drizzle the corn with the oil and set to one side