Chilli Tacos

Preparation Time: 30 mins

Cooking Time: 30 - 45 mins

Serves: 4

Ingredients

For the Bean filling

• 1 tbsp olive oil
• 1 onion, finely chopped
• 1 garlic clove
• 3 celery stalks, finely chopped
• 200g/7oz portobello/shiitake mushrooms, chopped
• 2 green chillies, chopped
• 100g tomato purée
• 150ml vegetable stock
• 2 x 400g tinned kidney beans, or mixed beans, rinsed and drained
• salt and freshly ground black pepper

To Serve

• 12 Taco shells, warmed
• ¼ cup finely chopped coriander
• ½ cup plain yogurt
• ¾ cup shredded cheese

Method

Heat the oil in a frying pan over a medium heat. Fry the onion, garlic and celery until soft.

Add the mushrooms and chillies and cook for one minute.Add the tomato purée and cook for a further 2-3 minutes. When the mushrooms are soft, add the stock and bring to the boil.

Add finely chopped onion and fry until transparent. Add the coriander leaves.

Reduce the heat and simmer for 15 minutes, then add the beans and cook for a further 10-12 minutes, or until the sauce has reduced and the beans are all heated through.

To serve, place 2-3 tablespoonfuls of the bean chilli in each taco shell. Top with the grated cheese, chopped coriander, and a spoon of yoghurt and put on plates.

Serve immediately.