Chilli bean tacos

Cooking Vegetarian Chilli bean tacos

These vegetarian tacos with home-made guacamole will have everyone singing your praises.

Lables: Vegetarian Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Preheat oven to 180°C. Line a large baking tray with baking paper. Place taco shells slightly apart on tray, leaving the provided 'wedge' in the centre of the shells (see note). Heat for 7 minutes or until hot but not browned.
  2. Meanwhile heat oil in a non-stick frying pan over medium heat. Add onion, garlic and chilli. Cook, stirring, for 3 to 4 minutes or until onion is soft. Add tomatoes, beans and 1/4 cup cold water. Bring to the boil. Reduce heat to medium-low. Simmer for 8 to 10 minutes or until sauce has reduced. Stir in coriander.
  3. Make guacamole: Place avocado, 1 tablespoon of lemon juice and Tabasco sauce in a small bowl. Mash with a fork until almost smooth. Season with salt and pepper.
  4. Divide bean mixture between taco shells. Top with guacamole and sour cream. Sprinkle with coriander. Season with pepper. Serve.

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10 jumbo taco shells
1 tbsp olive oil
1 red onion, finely chopped
2 garlic cloves, crushed
1 long green chilli, deseeded, chopped
400g can diced tomatoes
2 x 400g cans four bean mix, drained, rinsed
1/3 cup fresh coriander leaves, chopped
1/3 cup sour cream and extra chopped coriander leaves, to serve
1 avocado, peeled, stone removed, chopped
1/2 lemon, juiced
1/4 tsp Tabasco sauce

Adv

Autors
Preparation time
25
Cooking time
21
Difficulty
Medium
Serves
people
Method
Baking
Category
Vegetarian
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