Taco Night Feast
This is a really sociable meal - impress your friends and family with delicious tacos that are super healthy and packed with nutrients
Ingredients
Fried Beans
- 1 tin mixed beans (in water)
- 1 small onion
- 1 tsp fresh red chilli finely diced
- 1 clove garlic minced
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1 tsp olive oil
Pineapple Salsa
- 1 pineapple (chopped)
- 1 punnet cherry tomatoes (mixed colours if you can find)
- 1 green chilli (roughly chopped)
- 1 lime (juice of)
- 1/2 tbsp olive oil
- 1 handful of fresh coriander leaves and stalks (roughly chopped)
Guacamole
- 2 large avocados
- 1/2 lime (juice of)
- 1 green or red chilli (finely diced)
- 1 handful of fresh coriander leaves and stalks (roughly chopped)
Tacos, Rice & Corn (optional extra)
- 1 cup basmati rice (cooked to packet instructions)
- 4 small corn on the cob (1 per person)
- 8 large flour tortillas or taco shells
Instructions
For the Fried Beans
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Heat the oil in a frying pan and then add the onion. Fry until the onion starts to become see-through. Then, add the garlic and chilli and stir through for a further 2-3 minutes.
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Add the beans and allow them to fry until they become crispy on the outside. Squish some of them down so they become a little bit mashed too. Finally, add the ground spices right at the end and stir through for 1 minute. Whilst the beans are frying, you can start making the pineapple salsa and guacamole.
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You can keep these warm by putting the lid on the pan.
Pineapple Salsa
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Chop the pineapple and tomatoes into similar sized chunks and mix together. Add the chopped chilli, lime juice, olive oil and chopped coriander and mix well.
Guacamole
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Mash the avocado with the lime juice, leaving some chunky bits.
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Add salt, pepper, chilli and coriander to your taste.
Rice, Corn & Tortillas
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Cook the rice as per packet instructions.
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To cook the corn - here's a short cut. Wrap each cob in a piece of kitchen paper and microwave for around 2-3 minutes each. Then, pop in the pan alongside the fried beans to char the edges of the corn.
