Ingredients

Ingredients (use vegan versions):

12 - 24 taco shells
BEAN FILLING -
1 onion, chopped
1 capsicum, chopped
3 cloves garlic, crushed
ground cumin, coriander, crushed chili to taste
1 large can kidney beans (around 750g/26oz)
5 tablespoons tomato paste
2 fresh tomatoes, diced
sweet chili sauce
FRESH FILLING -
fresh tomatoes, diced
fresh lettuce, shredded
vegan cheese, shredded

Directions:

Cook onion, capsicum and garlic in a little olive oil. Add beans, tomato, tomato paste, spices and 1/2-3/4 cup sweet chili sauce. Simmer for about 10 minutes.

Heat taco shells in 350 degrees F / 180 degrees C oven for 5 minutes (or as per packet instructions).

Place spoonfuls of bean filling in shells, top with lettuce, tomato, shredded cheese and sweet chili sauce.

*Instead of using shredded vegan cheese, the inside of the taco shell can be spread with vegan soy cream cheese before filling.

Serves: Up to 8

Preparation time: 30 minutes