Tacos with red kidney beans

Recipe from: 1/11/1996 12:00:00 AM
Ingredients 20
Servings 2
Time

Ingredients

  • SALAD MIXTURE
  • 4
    lettuce leaves, rinsed and finely shredded
  • 1
    chive, finely chopped
  • 1
    half bunch watercress (optional)
  • 1
    juice of half a lemon
  • 15
    ml
    olive oil
  • salt and freshly ground black pepper
  • BEAN MIXTURE
  • 410
    g
    tomatoes, finely chopped
  • 1
    red chilli, seeded and finely chopped
  • 1
    clove garlic, crushed
  • 5
    ml
    sugar
  • 425
    g
    red kidney beans, drained
  • 30
    ml
    chopped fresh coriander leaves (optional)
  • FOR SERVING
  • 4
    taco shells
  • 30
    ml
    sour cream
  • 50
    g
    Cheddar cheese, grated
  • pinch paprika
  • 4
    cherry tomatoes
 

Method

 
Mix all the ingredients for the salad. Set aside in a mixing bowl. Mix all the ingredients for the bean mixture except the coriander leaves, and heat until the sauce is no longer watery. Add the coriander leaves and mix. To serve, arrange the salad mixture in each taco shell. Spoon in the bean mixture and pour over the sour cream. Sprinkle with cheese and paprika and serve with the cherry tomatoes. Serves 2.
 

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