• 4 serves
• 25 minutes preparation
• 10 minutes cooking

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped finely
• 1 clove garlic, crushed
• 1-2 teaspoons chopped fresh chilli
• 2 cups chopped tomatoes, fresh or canned
• 2 cups cooked kidney beans (home-cooked or canned)
• 2 tablespoons red wine vinegar
• 1 teaspoon dark brown sugar
• taco shells
• shredded lettuce, diced tomato, grated cheddar cheese and yoghurt to serve

Method

1. Heat oil and gently cook onion, garlic and chilli for 3-4 minutes.
2. Add remaining ingredients, bring to the boil and simmer, stirring frequently, for 10 minutes (mixture should be thick).
3. Heat taco shells in oven.  (To prevent them from closing while they are being heated, hang them upside down over the rungs of the oven racks.)
4. To serve, place a spoonful of the bean mixture into each hot taco shell and top with lettuce, tomato, grated cheese and a dollop of yoghurt.

Nutritional information per serve (bean mix only): 16g protein, 4g fat, 14g carbohydrate, 7g dietary fibre, 520kJ (125 Cals)

When your Chux cloth starts to grow its own vegetables, you know it’s time to bin it.

1. you look forward to getting home so you can vacuum the house;
2. you get excited at the idea of learning how to fold fitted sheets;
3. you dream at night that you somehow found a way to rid the walls of those stubborn scuff marks; and
4. you sadden when you realise that it was indeed just a dream.