Bean Tacos Recipe
Summary
MethodMashed
Ingredients
| Onions | 2 Medium (For the taco sauce:) | |
| 1 4oz can green chilies in brine | ||
| Tomatoes | 4 Large (For the taco sauce:) | |
| Juice of 1/2 lemon | ||
| Olive oil | 2 Tablespoon (To serve:) | |
| Refried beans | 1 16 Ounce (To serve:) | |
| Cheddar Cheese | 3/4 Cup (16 tbs), grated (To serve:) | |
| 6 taco shells | ||
| Iceberg | 1 , shredded (To serve:) | |
Directions
Pre-heat the oven to 325°F.
To make the sauce - finely chop the onions, drain and finely chop the chilies.
Peel and chop the tomatoes, then mix the onions, chilies and tomatoes with the lemon juice in a mixing bowl.
Heat the oil in a pan, add the beans and cook gently for 4—5 minutes, then mash roughly with a fork.
Place the taco shells in the oven until they are warm - approximately 3 minutes.
Spoon the beans into the hot taco shells.
Top with the lettuce, grated cheese, and a spoonful of sauce.
To make the sauce - finely chop the onions, drain and finely chop the chilies.
Peel and chop the tomatoes, then mix the onions, chilies and tomatoes with the lemon juice in a mixing bowl.
Heat the oil in a pan, add the beans and cook gently for 4—5 minutes, then mash roughly with a fork.
Place the taco shells in the oven until they are warm - approximately 3 minutes.
Spoon the beans into the hot taco shells.
Top with the lettuce, grated cheese, and a spoonful of sauce.
Chef
