Chilli Bean Tacos
This is definitely one of my comfort dishes. I have eaten tacos with kidney beans as long as I can remember. There is absolutely no need to add mince to this recipe as it just adds bulk not flavour. A great dish to cook after a tiring day at work.
Portions: 2 Portions
Preparation: 10-15 minutes
Cooking: 20-30 minutes
- 1 x 400g can kidney beans, drained
- 1 x 400g can chopped plum tomatoes
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 3 small red chillies (with or without their seeds), finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp dried mixed herbs
- 1 tbsp soy sauce
- 150g cheddar cheese, grated
- 1 large carrot, peeled and grated
- a couple of large handfuls of shredded lettuce
- 1/4 cucumber, sliced in half and thinly sliced
- 4 tomatoes, diced
- guacamole (see recipe below)
- 6-8 taco shells, heated in a moderate-high oven for 5 minutes, until crisp
- Chilli Beans: Saute the onion in the olive oil in a large saucepan over a moderate-high until transparent. Add the garlic, cumin and coriander and cook for a further minute. Add all the remaining ingredients and bring to a strong simmer, then reduce to a simmer and leave to cook for 20-30 minutes, stirring regularly.
- While the Chilli beans are cooking prepare the ingredients to serve.
- To Serve: Serve the chilli beans hot in a bowl and with all the accompaniments on one or two separate plates. Fill your tacos as desired.
- Guacamole: Place the flesh of a very ripe avocado in a bowl with 3 tbsp natural yoghurt, 1 tsp ground coriander, 2 shakes of tabasco, juice of 1/2 lemon and a pinch of salt. Mash the mixture with the back of a fork to a rough puree. Squeeze a little lemon juice over the top to stop it from becoming brown.