Thursday, 14 January 2010

Tacos with refried beans



This is a really quick meal to make and serves four very happily, I sometimes add some chopped peppers into the bean mixture but it’s not essential. Adding the baked beans happened once my accident but it tastes good so carried on using them!
Ingredients:
For the beans
2 tbsp olive oil
1 onion, finely chopped
3 garlic cloves, crushed
1 green chilli pepper, chopped
400g red kidney beans, drained
200g pinto bean, drained
200g baked beans
2 tbsp chopped coriander
150ml vegetable stock
2tsp ground cumin
2tsp ground coriander

For the relish
4 spring onions or 2 shallots, finely chopped
8 medium tomatoes, finely chopped
2 garlic cloves, crushed
Juice of 1 lemon/lime
Tabasco sauce to taste
8 large crisp lettuce leaves

To assemble
8 taco shells
Fresh coriander leaves/chives, to garnish (optional)
Choose mayonnaise, plain unsweetened yogurt or sour cream (tofutti do a really good one)

1.heat the oil for the beans in a large frying pan. Add the onion and sauté for 3-5 minutes until softened. Add the garlic, chilli and spices & cook for 1 minute.

2. Mash the beans with a potato masher and stir into the pan with the coriander.

3. Stir in the stock and cook the beans. Stirring for 5 minutes until soft and pulpy.

4. Combine all the ingredients for the relish in a bowl and mix well.

5. Heat up the refried beans and heat the taco shells. Spread your chosen filling into your tacos, half fill with refried beans and then add some of the relish, Garnish with chopped coriander leaves or chives and serve immediately.