Delishh Plant-Based Tacos

Enjoy a delicious dairy-free version of tacos for your Taco Tuesday nights! made with our Nurishh Cheddar & Mozzarella Style Grated Blend.



12 hard shell tacos
1 Baby gem lettuce, shredded
2 tbsp olive oil Nurishh Mozzarella and Cheddar Shreds
2 Mixed peppers, thinly sliced 2 cans of black beans, rinsed and drained in a sieve
1 Large onion, finely chopped
2 Garlic cloves, minced
1/2 tsp cumin large pinch chilli powder (optional)
Salt and pepper
5 Spring onions, sliced
Small bunch of coriander
Red chilli, thinly sliced
2 Limes, cut into wedges

*ingredients containing allergens

made with
Cheddar & Mozzarella Style Grated Blend
Cheddar & Mozzarella Style Grated Blend


  1. Start by frying the sliced peppers in 2 Tbsp of the olive oil on a medium-high heat until softened.
  2. Scoop out, leaving as much oil in the pan as possible and set aside.
  3. Fry the onions and garlic in the oil and until soft, add the spices and cook for a minute.
  4. Add the drained beans and 100ml water, season with salt and pepper, let this bubble away for 10 minutes, stirring regularly
  5. Mash some of the beans to make thicker, add a splash of water if the mix is becoming too dry.
  6. Check the seasoning and adjust if necessary.
  7. Now it’s time to fill the Taco’s! Start with a small handful of lettuce, then some peppers and a spoonful of the black bean mixture.
  8. Sprinkle over the delicious Nurishh shreds onto the bean mixture, and top with a choice of coriander leaves, spring onions, chillis and a good squeeze of lime.

…and enjoy!