Filled taco shells with chili-bean-tomato-vegetables

Name: Filled taco shells with chili-bean-tomato-vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 can(s) (425 ml) Kidney beans; 1 can(s) (425 ml) Vegetable corn; 1 collar Spring onions; 1 red onion; 400 g cherry tomatoes; 1–2 red chillies; 2 TABLESPOONS Rapeseed oil; 7-10 Tbsp Salt; 7-10 Tbsp Cumin; 7-10 Tbsp Chilli powder; 100 g Gouda cheese; 1 package (135 g, 12 bowls) Taco shells; 150 g ripened cream

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

Perfect for cooking with friends: While some prepare the taco stuffing, others can mix margaritas.

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 can(s) (425 ml) Kidney beans
1 can(s) (425 ml) Vegetable corn
1 collar Spring onions
1 red onion
400 g cherry tomatoes
1–2 red chillies
2 TABLESPOONS Rapeseed oil
7-10 Tbsp Salt
7-10 Tbsp Cumin
7-10 Tbsp Chilli powder
100 g Gouda cheese
1 package (135 g, 12 bowls) Taco shells
150 g ripened cream

Directions

1
Pour beans and corn into a sieve and rinse. Clean and wash spring onions and cut into rings. Peel and chop the onion. Wash and halve the tomatoes. Wash, clean and seed the chilli and cut into fine rings
2
Heat the oil in a pan and braise the prepared vegetables, except for the green of the spring onions, for about 10 minutes while turning. Season to taste with salt, cumin and chilli powder. Fold in the green of the spring onions. Coarsely grate cheese
3
Place the vegetables in the taco shells and sprinkle with cheese. Arrange taco shells and sour cream