It’s everyone’s favourite quick meal, this one. In our family at least. Super easy and fast to prepare and a tasty way to pack up on some really good protein (beans), healthy fats (avocado) and vitamin C (red peppers, lime, coriander). I love the delicious mix of flavours from merging cumin powder, coriander and red onion.
- 5 taco shells
- 1 tbsp olive oil (to fry in, use water if you want to save on calories)
- 1 clove garlic, finely chopped
- 1 red onion, finely copped
- ½ tbs cumin powder
- ½ tsp salt, more to taste
- 1 can kidney beans
- 1 small bunch coriander, chopped
- Lime from ½ lime
- 1 Red or yellow pepper, thinly sliced, to serve.
- 1 large tomato, finely chopped, to serve
- 1 avocado to serve (or make guacamole)
- Turn the oven to 100 degrees (for the Taco shells. But don't put them in just yet).
- Heat up a frying pan to low to medium heat, and add the olive oil, the garlic and the red onion. Stir frequently until the onions have turned soft, probably for four or five minutes.
- Place the taco shells in the oven. They should juts be there for a minute or two, to warm up a little.
- Turn up the stove heat a little and add the kidney beans and the cumin powder to the frying pan. Fry for a minute while stirring. Now mash about 70 % of it using a fork. It should be sticky and chunky.
- Add the chopped coriander and stir it around one final time before removing the pan from the stove. Squeeze over the lime, and addd more salt if needed.
- Take the taco shells from the oven and fill them with the bean mix, some sliced avocado (or make guacamole), sliced red or yellow pepper and some chopped tomatoes. If you like it spicy, add a little chill flakes before serving.