Chilli Bean Tacos

Chilli Bean Tacos - Who doesn't love tacos? These are so tasty and satisfying even your carnivorous friends will gobble them up.
Servings: 3 yield(s)
Ingredients
  • 1 tbsp Olive oil
  • 1 Onion - finely chopped
  • 2 cloves Garlic - crushed
  • 0.5 Green Capsicum (bell pepper) - diced
  • 1 small Red Chilli - seeded and finely chopped
  • 0.25 tsp Cayenne Pepper
  • 1 tsp Smoked Paprika
  • 1 tsp Sweet Paprika
  • 2 tsp gound Cumin
  • 2 tsp ground Coriander
  • 0.25 tsp dried Oregano
  • 500 g Tomatoes - peeled, cored and chopped OR 400g tin of chopped tomatoes
  • 2 tbsp Tomato paste
  • 440 g tin Red kidney beans OR 110g dried Red kidney beans - See NOTES
    • ~
  • 9 Taco shells
  • 3 serves Guacamole (See NOTE)
  • 1 cup Lettuce - shredded
  • 1 cup Carrot - grated
  • 1 cup Tasty Cheese - grated
Instructions
  1. Sauté the onion and capsicum in a large frying pan, over a medium heat until softened.
  2. Add the garlic and fry until fragrant.
  3. Add the tomatoes, tomato paste and spices, bring to the boil, then reduce the heat and simmer, uncovered, for 15-20 minutes until thickened.
  4. Stir in the kidney beans and warm through.
  5. Meanwhile, heat the taco shells at 180°C for 8 minutes.
  6. Place some guacamole - http://newveggiecook.com/recipes/guacamole/ - in the base of each taco shell, top with bean mixture, lettuce, carrot and cheese.
Recipe Notes

If using dried kidney beans:- Soak overnight in cold water - changing the water once, Drain, cover with water and bring to the boil, Simmer for 30 to 45 minutes. http://newveggiecook.com/recipes/guacamole/