Soft Bean Tacos With Avocado Salsa |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is a recipe which I have adapted from the Australian Women's Weekly Vegetarian cookbook. Not only is it quick and easy, but it tastes great, and is good for you. It's also a handy dish for those who can't eat meat or dairy, and by using wheat-free tortillas you can keep your gluten-intolerant friends happy too. Ingredients:
1 tablespoon olive oil |
1 medium brown onion |
1 garlic clove, crushed |
1 red chile, seeded, chopped finely |
2 medium tomatoes, chopped |
2 tablespoons tomato paste |
1 (35 g) packet taco seasoning |
1 (420 g) can refried beans |
1 (420 g) can red kidney beans, drained, rinsed |
2 tablespoons fresh coriander, chopped |
1 (10 count) packet tortillas |
1 medium avocado |
4 green onions, chopped |
1 small red bell pepper, finely chopped |
1 tablespoon taco sauce |
1 teaspoon lime juice |
Directions:
1. Heat the oil in a pan.
2. Saute the onion, garlic and chilli until the onion is soft.
3. Stir in chopped tomatoes, tomato paste and taco seasoning. Simmer for 10 minutes.
4. Add refried beans and kidney beans. Simmer until heated through.
5. Stir in coriander.
6. Meanwhile, wrap the tortillas in foil and heat in low oven until hot (or follow microwave directions on the pack).
7. Mash avocado with a fork. Fold in green onions, red bell peppers, taco sauce and lime juice.
8. Fill torillas with bean mixture and avocado mixture, then eat! Yum!
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