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Chilli Bean Tacos



1/2 red pepper, 1/2 green pepper - both diced

25g/1oz sweetcorn

1 small red onion finely chopped

400g tin drained kidney beans (no sugar/salt added) in water (juice reserved)

½ tsp Tabasco sauce

2 garlic cloves crushed

2 tbsp tomato puree

4 taco shells


For garnish: -



25g low fat cheese grated




1.   Place the peppers, sweetcorn and onion in a saucepan and cover with a small amount of boiling water and simmer for 10 minutes.


2.   Add the kidney beans, Tabasco sauce, garlic and tomato puree and enough of the reserved juice to make a thick sauce, simmer for another 10 minutes.


3.   Heat taco shells according to packet instructions.


4.   Fill taco shells with vegetable mixture and top with lettuce, onion and a small amount of cheese.


5.   Serve with salad, wholemeal rice or couscous.


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