How to prepare:

Add the pant based mince to a pan with olive oil and fry until slightly crispy. Add the can of beans with some of the juice and cook until the beans become soft - season with salt, pepper & garlic powder.
 

Grate the carrot and slice the pepper into thin slices. In a separate pan, add two grated cloves of garlic to hot olive oil, then the carrot and pepper, season with salt & pepper then add a few tablespoons of water. Keep cooking until the vegetables soften. Once done, add in the bean & mince mixture and incorporate all ingredients together, cooking for another 3-5 minutes so that the flavors combine.

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Mash the avocado in a bowl and season with salt, pepper and lemon juice.

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In a different bowl, grate the remaining garlic, add the yogurt, salt, lemon juice and a teaspoon of olive oil and mix together.

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To start piecing the tacos together, add a few wraps on top of the toaster and toast for 2 minutes, flipping them up and down a few times so they don't burn. Add the cheese first, then the veggie. bean & mince mix then microwave for a minute so that the cheese melts. Once finished, add in the avocado, yogurt & garlic sauce and top up with some salsa.​

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Enjoy!