Ingredients
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10 (190g packet) jumbo taco shells
1 tablespoon 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
CHILLI BEAN TACOS
Method
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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
2) Heat for 7 minutes or until hot but not browned.
3) 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.
4) 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.
5) 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.
6) Divide bean mixture between taco shells. Top with guacamole and sour cream. Sprinkle with coriander. Season with pepper. Serve.
1/3 cup fresh coriander leaves, chopped
1/3 cup sour cream
extra chopped coriander leaves, to serve
Guacamole
1 avocado, peeled, stone removed, chopped
1/2 lemon, juiced
1/4 teaspoon Tabasco sauce
46 MIN
EASY
MAKES 10