Chilli Bean Tacos
Chilli Bean Tacos stand as a cherished comfort food, evoking nostalgic evenings with their hearty, meat-free filling that proves no mince is necessary for robust flavour. Perfect for unwinding after a long day, this dish wraps you in warmth like a familiar hug, with a cheeky wink to those who thought beans couldnt steal the show. The simmering blend of kidney beans, fiery chillies, and aromatic spices creates a satisfyingly spicy kick that lingers invitingly.
Fresh toppings like grated cheese, crisp lettuce, and creamy guacamole add layers of texture and crunch to the soft, spiced beans nestled in warm taco shells. Its an effortless vegetarian feast that celebrates bold tastes and simple pleasures, leaving you feeling content and cleverly nourished without any fuss.
Cook: 20-30 minutes
Ingredients
Chilli Beans
- 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
To Serve
- 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
Method
- 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.
Recipe
