Chilli bean tacos

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

Recipe «Chilli bean tacos» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 21 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.