vegetarian bean tacos - sally-bee.com€¦ · exclusive recipe vegetarian bean tacos serves 4 1...

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www.sally-bee.com 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.

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Page 1: Vegetarian Bean Tacos - sally-bee.com€¦ · EXCLUSIVE RECIPE Vegetarian Bean Tacos Serves 4 1 tbsp olive oil 1 large onion, finely sliced 1 green pepper, sliced 1 red pepper sliced

www.sally-bee.com

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.