Ingredients
- oil for frying
- onion 1 large, chopped
- red chilli 1, finely chopped
- garlic 2 cloves, finely chopped
- mild chilli powder 1 tsp
- black-eyed beans 410g tin, drained and rinsed
- red kidney beans 410g tin, drained and rinsed
- chopped tomatoes 2 × 400g tins
- taco shells 12
- coriander a small handful, roughly chopped
- lime 1, cut into wedges
- soured cream for serving (optional)
Method
-
Step 1
Heat 1 tbsp oil in a large frying pan and cook the onion and chilli until soft. Add the garlic and chilli powder and cook for a few more minutes. Add the beans and tomatoes and simmer for 20 minutes until thick.
-
Step 2
Heat the taco shells according to pack instructions. Stir the coriander through the chilli and serve in the tacos with a little lime juice and soured cream if using.
Nutritional Information
- Kcals 361
- Fat 11.8g
- Saturates 0.4g
- Carbs 51.6g
- Fibre 11.6g
- Protein 15.2g
- Salt 1.16g
