Tacos with horseradish sour cream


1 red onion
1/2 pepper
1/2 bunch of fresh coriander
2 tbsp olive oil
250 g cooked kidney beans
200 g cooked corn
1 tbsp of oregano
1/2 + 1/4 tsp salt
1 avocado
Juice from a 1/2 lime
4 tortillas (cornmeal) / soft tacos

Horseradish sour cream:

100 g tofu
1/2 tbsp olive oil
2 tsp cider vinegar
3 tsp lemon juice
1/2 tsp agave syrup
1 tsp soy sauce
100 ml soy milk
2 tsp yeast flakes
1 tsp salt
3 tbsp LieblingsKren


Dice the 1/2 onion and the pepper. Chop up the coriander. The rest of the onion needs to be cut into slices. Put some olive oil into a hot pan, add kidney beans, diced onion, pepper, corn, coriander, oregano and a half teaspoon of salt and brown at middle heat. Stir from time to time. Put all the ingredients for the horseradish sour cream into a blender and mix it until it is a fine cream. Peel avocado and put into a small glas with a 1/4 teaspoon of salt. Mash it with a fork. Brown the tortillas or soft tacos for 30 seconds on each side in a pan with hot oil or simply heat them in your oven. Cover them with the mashed avocados. Spread the vegetables, garnish it with the slices of onion, coriander and top it with the horseradish sour cream.