Speedy beef tacos
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 1 red onionthinly sliced
- ½ tsp sugar
- 100ml cider vinegar
- 400g can black beansor kidney beans, drained
- 3 tbsp chilli sauce
- leftover Bolognese(see Bolognese recipe below, right)
- 8 corn tortillas
- 1 little gem lettuceshredded
- 1 avocadostoned, peeled and cut into chunks
- 150g pot soured cream
Nutrition: per serving
- kcal744
- fat39g
- saturates15g
- carbs49g
- sugars20g
- fibre7g
- protein35g
- salt4.1g
Method
step 1
Quickly pickle the onion: put it in a bowl and sprinkle with the sugar and 1⁄2 tsp salt. Leave for 10 mins, then stir in the cider vinegar and leave to pickle for another 10 mins.
step 2
Meanwhile, stir the beans and chilli sauce into the Bolognese and heat for 10-15 mins until piping hot. Add a little water if the mixture seems too thick.
step 3
Heat the corn tortillas following pack instructions. Top with spoonfuls of the Bolognese, some pickled onions, lettuce, avocado and a dollop of soured cream.
