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Recipe by olive magazine

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1. Heat 1 tbsp oil in a large frying pan and cook the onion and chilli until soft. Add the garlic and chilli powder and cook for a few more minutes. Add the beans and tomatoes and simmer for 20 minutes until thick.
2. Heat the taco shells according to pack instructions. Stir the coriander through the chilli and serve in the tacos with a little lime juice and soured cream if using.

361 kcalories, protein 15.2g, carbohydrate 51.6g, fat 11.8 g, saturated fat 0.4g, fibre 11.6g, salt 1.16 g

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• Judith Green

  15 November 2007

  Judith Green rated this recipe

  

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• Clare Gee

  29 February 2008

  Clare Gee rated this recipe

  

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• Margaret L

  18 April 2008

  Margaret L commented on this recipe

  I used home made pancakes from the freezer instead of tacos

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• Choonear

  09 June 2008

  Choonear rated this recipe

  

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• emles

  11 June 2008

  emles rated and commented on this recipe

  

  Very easy to make and tasted really good. Even my partner who is a big meat eater enjoyed it!! Will make again for sure

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• Karen

  16 June 2008

  Karen rated and commented on this recipe

  

  i added some shredded cheddar cheese at the end and left out the coriander as i do not quiet fancy it.

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• honeybee

  16 April 2009

  honeybee rated and commented on this recipe

  

  Good - hot and tasty.

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• Shion Abdillah

  27 September 2009

  Shion Abdillah rated and commented on this recipe

  

  A good recipe but I recommend 2 tsp of ground cummin powder when you add the chilli powder as otherwise this recipe tastes flat. This is Mexican after all! Also remember to add plenty of salt and pepper. The cummin really brings out the flavour, everything else in this dish is perfect and its easy.

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Ingredients

• oil for frying
• 1 large onion , chopped
• 1 red chilli , finely chopped
• 2 garlic cloves , finely chopped
• 1 tsp mild chilli powder
• 410g tin black-eyed beans , drained and rinsed
• 410g tin red kidney beans , drained and rinsed
• 2 x 400g tins chopped tomatoes
• 12 taco shells
• a small handful coriander , roughly chopped
• 1 lime , cut into wedges
• soured cream for serving (optional)

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 30 minutes

Ingredients

• oil for frying
• 1 large onion , chopped
• 1 red chilli , finely chopped
• 2 garlic cloves , finely chopped
• 1 tsp mild chilli powder
• 410g tin black-eyed beans , drained and rinsed
• 410g tin red kidney beans , drained and rinsed
• 2 x 400g tins chopped tomatoes
• 12 taco shells
• a small handful coriander , roughly chopped
• 1 lime , cut into wedges
• soured cream for serving (optional)

361 kcalories, protein 15.2g, carbohydrate 51.6g, fat 11.8 g, saturated fat 0.4g, fibre 11.6g, salt 1.16 g

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