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EXCLUSIVE RECIPE

Vegetarian Bean Tacos Serves 4 1 tbsp olive oil 1 large onion, finely sliced 1 green pepper, sliced 1 red pepper sliced 1 clove garlic, crushed ½ red chilli, deseeded and finely chopped 2 tbsp smoked paprika ½ tsp hot cayenne pepper 2 tbsp soft dark brown sugar 400g can chopped tomatoes 2 x can black beans, drained Pinch LoSalt Freshly ground black pepper To serve 8 taco shells Sliced avocado Cherry tomatoes Grated cheese - optional 1 green chilli, deseeded and sliced Chopped parsley or coriander Dollop of crème fraiche or yogurt Lime quarters

• Heat the olive in a large, non-stick, lidded pan. • Add the onion and sauté for 4-6 minutes until starting to soften. • Next add the peppers and cook for a further 5 minutes • Now add the garlic, chilli, paprika and cayenne pepper, stir well to mix then

add the soft brown sugar, chopped tomatoes and drained black beans. • Season with black pepper and a pinch of LoSalt, pop the lid on the pan and

simmer slowly for 20-25 minutes taking the lid off for the final 5 minutes to allow the sauce to thicken.

Serve loaded into the taco shells and topped with a dollop of crème fraiche or yogurt, chopped herbs and sliced avocado and green chilli and sweet cherry tomatoes. Yummy.