Stuffed Tacos
DIFFICULTY
easy
easy
RATING
COOK TIME
15 mins
15 mins
TOTAL TIME
15 mins
15 mins
Ingredients
Servings:
8
- 5 medium-sized onions
- 2 Garlic cloves
- 1 jar(s) (425 ml; separation weight: 265 g) Italian beans
- 1 jar(s) (425 ml; separation weight: 255 g) Kidney Beans
- 1 collar flat leaf parsley
- 2 TABLESPOONS Olive oil
- 1/2 (125 ml) bottle of chili sauce
- 7-10 Tbsp Salt
- 7-10 Tbsp a few squirts of lemon juice
- 7-10 Tbsp Pepper
- 8 Taco Shells
- 7-10 Tbsp Lemon slices and herb bunch
Directions
- 1
For the filling, peel the onions and cut them into slices. Peel the garlic and press it through the garlic press. Rinse the beans and let them drain. Wash parsley and cut into fine strips. Heat the oil in a pan. Fry onions and garlic in it until golden brown. Add beans and chilli sauce.
- 2
Bring to the boil. Season to taste with salt, lemon juice and some pepper. Fold in parsley. Heat tacos in the preheated oven (electric cooker: 175°/ gas: level 2) for five minutes. Add the filling. Serve garnished with lemon slices and a small bunch of herbs
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