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Chilli bean tacos
Chilli bean tacos
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Prep Time:
25 minutes
Cook Time:
21 minutes
Total Time:
46 minutes
Savor the rave-worthy flavor of vegetarian tacos with fresh guacamole.
Ingredients:
  • 10 (190g packet) jumbo taco shells
  • 18.20 gm olive oil
  • 1 red onion, finely chopped
  • 1 long green chilli, deseeded, chopped
  • 400g can diced tomatoes
  • 2 x 400g cans four bean mix, drained, rinsed
  • 82.50 ml fresh coriander leaves, chopped
  • 77.55 gm sour cream, to serve
  • Extra chopped coriander leaves, to serve
  • 1 avocado, peeled, stone removed, chopped
  • 1/2 lemon, juiced
  • 1.30 gm Tabasco sauce
Instructions:
  • Preheat your oven to 180°C and prepare a large baking tray with baking paper. Place the taco shells on the tray slightly apart, keeping the 'wedge' in the center of each shell (refer to note). Bake for 7 minutes or until heated through without browning.
  • Heat oil in a non-stick pan over medium heat. Add onion, garlic, and chili, cook until onion is soft. Add tomatoes, beans, and 1/4 cup water. Bring to a boil, then simmer until the sauce thickens, about 10 minutes. Stir in coriander before serving.
  • Prepare a flavorful guacamole by combining ripe avocado, 1 tablespoon of tangy lemon juice, and a dash of spicy Tabasco sauce in a small bowl. Use a fork to mash the ingredients until they are almost smooth. Finish by seasoning with salt and pepper to taste.
  • Spoon bean mixture evenly into taco shells. Top with guacamole and sour cream, then sprinkle with fresh coriander. Finish with a dash of pepper and serve warmly.

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