Category
Main dishes
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
Author:
James Digva
Our recipe for mouth watering bean chilli tacos!
Ingredients
-
800g of Tinned Kidney beans, or Mixed beans, rinsed and drained
-
100g of Pickled Red Onion
-
100g of Spring Onion
-
38g of Sour Cream
-
12 premade Taco shells, warmed
-
1 tbsp of olive oil
-
200g Portobello or Shiitake mushrooms, chopped (optional)
-
Sauce Shop Ranchero Cook-In sauce
Directions
Finely chop the spring onion and mushrooms (optional) in preparation.
Heat olive oil in a frying pan over a medium heat. Fry the mushrooms for around 5 minutes until cooked (optional).
Add in the Jar of Ranchero Cook-In Sauce. Reduce the heat and let simmer. Add in the beans and cook for 10-12 mins or until the beans are heated completely.
Whilst the beans and sauce are being heated, warm your taco shells according to the directions on the packaging.
Once heated, place 2-3 spoonfuls of the bean chilli into each taco shell. Top with the pickled red onion, spring onion and sour cream.
Recipe Note
Drizzle with the juice of a slice of lime and garnish with grated cheese for extra tastiness!
