A delicious recipe given to me by Jess long ago, posted here because I know that eventually I’m going to lose my paper copy.
- 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
- Heat oil and gently cook onion, garlic and chilli for 3-4 minutes.
- Add remaining ingredients, bring to the boil and simmer, stirring frequently, for 10 minutes (mixture should be thick).
- 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.)
- 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)
Next time we meet, I should bring you something Kashmiri.
Bean Tacos? Hell yes!