Ingredients

Chilli Beans

• 1 x 400g can kidney beans, drained
• 1 x 400g can chopped plum tomatoes
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 3 small red chillies (with or without their seeds), finely chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp dried mixed herbs
• 1 tbsp soy sauce

To Serve

• 150g cheddar cheese, grated
• 1 large carrot, peeled and grated
• a couple of large handfuls of shredded lettuce
• 1/4 cucumber, sliced in half and thinly sliced
• 4 tomatoes, diced
• guacamole (see recipe below)
• 6-8 taco shells, heated in a moderate-high oven for 5 minutes, until crisp

Method

1. Chilli Beans: Saute the onion in the olive oil in a large saucepan over a moderate-high until transparent. Add the garlic, cumin and coriander and cook for a further minute. Add all the remaining ingredients and bring to a strong simmer, then reduce to a simmer and leave to cook for 20-30 minutes, stirring regularly.
2. While the Chilli beans are cooking prepare the ingredients to serve.
3. To Serve: Serve the chilli beans hot in a bowl and with all the accompaniments on one or two separate plates. Fill your tacos as desired.

• Guacamole: Place the flesh of a very ripe avocado in a bowl with 3 tbsp natural yoghurt, 1 tsp ground coriander, 2 shakes of tabasco, juice of 1/2 lemon and a pinch of salt. Mash the mixture with the back of a fork to a rough puree. Squeeze a little lemon juice over the top to stop it from becoming brown.