Time is Tight Tacos
For a quick tasty meal in hurry! Juicy tomatoes are just lovely teamed with crunchy tacos.
Ingredients:
- 4-8 taco shells, eg Santa Maria or Old El Paso
- 1 tin black or kidney beans, rinsed, drained and slightly mashed
- 115ml/4fl oz ready-made tomato salsa (available in fresh tubs or jars)
- 1 red pepper, finely diced
- ¼-½ tsp chilli powder, according to taste (or use a dash of Tabasco/hot pepper sauce)
- 1 small clove garlic, crushed OR 1 tsp garlic paste
- 1 tsp ground cumin
- 1 avocado, peeled and chopped into chunks
- 1 large tomato, chopped into small pieces
- 1 tbsp fresh lime juice
- Green leaves of your choice, finely shredded – approximately a small handful per person. A mixture of rocket, cos, lambs lettuce or similar would be nice. Just avoid the iceberg variety!
- Optional: grated vegan cheese, (many brands available and most larger supermarkets sell at least one range)
Method:
- Pre-heat the oven to 200ºC/400ºF/Gas Mark 6.
- Warm the taco shells in the oven for 5-10 minutes. If using grated cheese, place this inside the shells now.
- Meanwhile, mix all ingredients together except for the taco shells and the leaves.
- Divide the mixture into four and place inside the taco shells – if there is too much, just pile the extra on top of the shells.
- Decorate with shredded leaves.
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