Fiery Chilli Tacos (Vegan)

Fiery Chilli Tacos (Vegan)

Delicious Fiery Chilli Tacos with homemade Re-fried kidney beans! 

I don’t know about you but I adore Mexican Food and what’s better than simple, delicious, homemade goodness! These make a great dinner party show-stopper too. You can play around with the filling if you fancy adding some meat but Red Kidney Beans are super high in protein naturally so you honestly don’t even need to!

Ingredients:

3 Sprouted Corn Tortillas

1 to 2 TSP Sriracha

120g Red Kidney beans

1 Small Red Onion

1 Small Green Chilli

300g Tinned Chopped Tomatoes

1 TSP Paprika

Pinch of Pepper

Half a Garlic Clove

Pinch of Salt

Sour Cream (Optional but recommended!)

1 TBP Coconut Oil (I use The Good Stuff Organic)

Handful of Spinach leaves

Method:

1.Fold your tortillas in half then pop in the oven on 150 degrees for 10 minutes to crispin

2.In the mean time, make your filling! Sautee the garlic in the oil with the onions, herbs, spices, chilli and siracha

3.Add the beans then fry on a high heat for 5 minutes. Next add the chopped tomatoes and reduce the heat to allow to simmer

4.Fill your homemade tacos with fresh spinach then the chilli. Top with sour cream if desired (especially if you can’t handle the spice like me :p )

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Just a warning, these are spicy 😉

Hope you love this recipe!

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