Preparation time:
15 min
Quantity for:
8 tacos
Suggested wine:
700g tomato sauce
100g Sabo soy nuggets
400g canned beans
8 gluten free flatbreads, 20cm in diameter
1 pepper
1 large red onion
1 red chilli
3 bay leaves
extra virgin olive oil
Cooking instructions:
Infuse the bay leaves in a pan of cold water with a pinch of salt and bring to the boil. Then turn off the heat and leave to cool, using this water to soak the nuggets.

Cut the pepper into approx. 1cm dices and slice the onion (not too finely). Sauté the onion, pepper and chilli with 4 tbsp of oil until nice and soft, then add the beans, shortly followed by the tomato sauce with a little water. Reduce the sauce slightly and season to taste.

In a separate frying pan, add a drizzle of oil and once hot, add the drained and squeezed out nuggets with the bay leaves used to flavour the water. Sauté for a few minutes, season with salt and add it to the mixture you prepared earlier. Heat the tacos and fill them with the nugget mixture, fold in half and serve.
Serving ideas:
Soaking time: 20 minutes