Bean Chilli Tacos with Ranchero Cook-In Sauce
Rated 4.4 stars by 12 customers.
4
10 minutes
20 minutes
Our recipe for mouth watering bean chilli tacos!
Ingredients
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800g of Tinned Kidney beans, or Mixed beans, rinsed and drained
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100g of Pickled Red Onion
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100g of Spring Onion
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38g of Sour Cream
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12 premade Taco shells, warmed
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1 tbsp of olive oil
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200g Portobello or Shiitake mushrooms, chopped (optional)
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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.
Drizzle with the juice of a slice of lime and garnish with grated cheese for extra tastiness!
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