Bean chilli tacos
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- for frying oil
- 1 large onionchopped
- 1 red chillifinely chopped
- 2 cloves garlicfinely chopped
- 1 tsp mild chilli powder
- 410g tin black-eyed beansdrained and rinsed
- 410g tin red kidney beansdrained and rinsed
- 2 × 400g tins chopped tomatoes
- 12 taco shells
- a small handful corianderroughly chopped
- 1 limecut into wedges
- for serving (optional) soured cream
Nutrition: per serving
- kcal361
- fat11.8g
- saturates0.4g
- carbs51.6g
- fibre11.6g
- protein15.2g
- salt1.16g
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.
