Nasturtium leaf “tacos”

Nasturtium leaf

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  • 6 to 8
  • Easy
  • Meat-free wheat and gluten free
  • 30 minutes
  • 20 minutes
  • Beyerskloof Pinotage

“Nasturtiums have a slightly peppery flavour, with a sweetness that pairs beautifully with the toppings.” – Khanya Mzongwana


  • 3 T olive oil
  • 1 onion, diced
  • 1 red pepper, diced
  • 2 garlic cloves, finely chopped
  • 1 x 200 g can red kidney beans, drained and rinsed
  • 1 T Woolworths spicy seasoning
  • 1 T honey
  • 8 large nasturtium leaves
  • 80 g Woolworths guacamole sauce
  • 80 g sour cream
  • 80 g Woolworths corn & coriander salsa
  • fresh coriander, for serving
  • smoked chilli flakes, for serving

Cooking Instructions

1. Heat the olive oil in a pan. Gently fry the onion and pepper, then add the garlic. Stir in the beans and season with the spicy seasoning. Add the honey and stir again.
2. To serve, arrange the leaves on a platter and spoon the beans into the centre of each leaf. Add a spoonful of guacamole, cream cheese and sweetcorn salsa and top with coriander and smoked chilli flakes.

Cook's note: If you don’t have nasturtiums, substitute them with romaine lettuce and top with watercress for a peppery punch.

Find more vegetarian recipes here.

Photograph: Toby Murphy
Production: Khanya Mzongwana
Food assistant: Ellah Maepa and Leila-ann Mokotedi

Khanya Mzongwana Recipe by: Khanya Mzongwana
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If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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