Bean Chilli Tacos with Ranchero Cook-In Sauce
Our recipe for mouth watering bean chilli tacos!
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
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!