Filled Taco-Shells

Name: Filled Taco-Shells
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 1 large onion (about 100 g); 1-2 TABLESPOONS Olive oil; 3 TABLESPOONS Tomato paste; 1/4 l Vegetable broth (instant); 1-2 TABLESPOONS sauce thickener; 1 can(s) (425 ml/ portion 285 g) young corn; 1 jar(s) (425 ml/ 255 g) red kidney beans; 7-10 Tbsp Salt; 7-10 Tbsp getr. chili or chili powder; 4 Taco-Shells (ca. 12 g); 1/3 collar Chives

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 2

1 large onion (about 100 g)
1-2 TABLESPOONS Olive oil
3 TABLESPOONS Tomato paste
1/4 l Vegetable broth (instant)
1-2 TABLESPOONS sauce thickener
1 can(s) (425 ml/ portion 285 g) young corn
1 jar(s) (425 ml/ 255 g) red kidney beans
7-10 Tbsp Salt
7-10 Tbsp getr. chili or chili powder
4 Taco-Shells (ca. 12 g)
1/3 collar Chives

Directions

1
Peel and roughly dice the onion. Heat the olive oil in a pot, sauté the onions and stir in the tomato paste. Deglaze with broth, bring to the boil and cook for 1-2 minutes. Stir in the sauce thickener and bring to the boil again briefly. Drain corn and beans, add to the hot sauce and warm up.
2
Season to taste with salt and chilli. Put 4 Taco-Shells on a baking tray and heat them up in a preheated oven (electric cooker: 175°C/ gas: level 2) for 2-3 minutes. Wash the chives, dab dry and cut into fine rolls. Put the filling into the hot taco shells and serve sprinkled with chives. Results in 4 pieces
3
Preparation time 15-20 minutes. Per person: approx. 2600 kJ/ 620 kcal. E: 26 g, F: 15 g, KH: 90 g