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Bean chilli tacos

Name: Bean chilli tacos
Total time: 30 min
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)

30 minutes
serves 4
Easy

These quick and easy veggie tacos with zesty lime and tangy soured cream will make the whole family happy and are perfect for a midweek meal. Fresh coriander makes all the difference here

Published: December 19, 2014 at 2:27 pm

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.