Try Paul McCartney’s Meat-Free Monday Tacos

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Try Paul McCartney’s Meat-Free Monday Tacos
Gisèle Wertheim Aymes
23 October 2017 



Paul McCartney Meat Free Mondays are designed to raise awareness of the unsustainability of the meat and livestock industry around the globe. The not-for-profit initiative is asking people to pledge to go meat free for just one day in a week.

Try his delicious meat-free Monday tacos, his recipe is colorful, tasty and fun to make and will bring a taste of Mexico to your table.

Spicy Refried Bean Tacos With Mexican Corn Bread
by Sir Paul McCartney
Serves 4-6
Prep time: 10 min
Cook time: 55 min
Ready time: 1 hour, 5 min
Ingredients for the tacos

1 tin (230 g) refried beans
2 medium tomatoes, chopped
1 tablespoon olive oil
1 medium onion, chopped
1-2 teaspoons hot chilli sauce, or to taste
4 taco shells, warmed as per instructions on pack
Cheddar cheese, grated (optional)



For the garnish

avocado, sliced
sour cream
lettuce, shredded
a squeeze of lime or lemon juice
For the corn bread

1 free-range egg
2 tablespoons olive oil
1-2 tablespoons fresh hot chilli pepper, chopped
1 can (230 g) sweetcorn, drained, or 2-3 fresh ears of corn, kernels cut off
110 g crème fraiche or sour cream
230 g yellow cornmeal
1 teaspoon sea salt
1 teaspoon baking powder
460 g grated cheese
Method
To make the Spicy Refried Bean Tacos:
In a large frying pan gently fry the onions in 2 tablespoons olive oil for 4-5 minutes, stirring frequently. Stir in the refried beans. Add the chopped tomato and fry till heated through. Season to taste with chilli sauce and a little salt if desired. Half-fill the warm taco shells with the mixture and top with shredded cheese and shredded lettuce (you can put the lettuce at the bottom of the shell if you prefer). Garnish with a slice or two of avocado and sour cream.

To make the the Mexican Corn Bread:
Beat the egg with the oil until blended. Add the chilli pepper. Stir in the corn, crème fraiche, cornmeal, salt, baking powder, and all but 110 g of the cheese. Pour into a 20 cm square pan. Sprinkle the remaining cheese over the top. Bake in a preheated 180°C/350°F/gas mark 4 oven for 40 minutes. Let cool slightly in the pan, than un-mold and serve warm. If not serving immediately, reheat slices in the microwave for 30 seconds (this will retain the bread’s tender crumb and moistness).

Additional notes
To strip corn kernels off the cob: Remove the outer leaves or husks and all silk from the corn. Holding the corn cob upright with the flat end firmly on a board, run a sharp knife down the length between the kernels and the cob to strip the kernels away.



Visit the World Meat Free Day website to pledge and learn more about the environmental, health and cost saving benefits of Meat Free Mondays.