Tacos with red kidney beans

YOU
2 servings
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Pulses

By Food24 November 03 2009
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Ingredients (16)

SALAD MIXTURE
4.00 lettuce — leaves, shreded
1.00 fresh chives — finely chopped
1.00 watercress
1.00 lemon — halved, juice only
sea salt and freshly ground black pepper
BEAN MIXTURE
410.00 g tomatoes — finely chopped
1.00 red chilli — deseeded and finely chopped
1.00 garlic — cloves, crushed
5.00 ml sugar
425.00 g red kidney beans — tinned, drained
30.00 ml fresh coriander — chopped, optional
FOR SERVING
4.00 taco shells
30.00 ml sour cream
50.00 g cheddar cheese — grated
paprika — ground
4.00 cherry tomatoes
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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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