Name: Bean chilli tacos
Total time: 30 min
Yield: Serves 4
Ingredients: for frying oil; 1 large onion chopped; 1 red chilli finely chopped; 2 cloves garlic finely chopped; 1 tsp mild chilli powder; 410g tin black-eyed beans drained and rinsed; 410g tin red kidney beans drained and rinsed; 2 × 400g tins chopped tomatoes; 12 taco shells; a small handful coriander roughly chopped; 1 lime cut into wedges; for serving (optional) soured cream

Bean chilli tacos, a pot of soured cream and lime wedge on a white slab

for frying oil
1 large onion
chopped
1 red chilli
finely chopped
2 cloves garlic
finely chopped
1 tsp mild chilli powder
410g tin black-eyed beans
drained and rinsed
410g tin red kidney beans
drained and rinsed
2 × 400g tins chopped tomatoes
12 taco shells
a small handful coriander
roughly chopped
1 lime
cut into wedges
for serving (optional) soured cream

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.

Ingredients

Nutrition

Method

step 1

step 2

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