Tacos from the glass

Isreal Robertson
very easy
5 1
25 mins
25 mins


Servings: 6
  • 1 can(s) (425 ml) Kidney beans
  • 200 g Whole milk yoghurt
  • 1 TEASPOON Curry Powder
  • 3-4 Stem(s) Coriander
  • 1 knife tip Cumin
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper from the mill
  • 2 Avocados
  • 2 Organic limes
  • 7-10 Tbsp Sugar
  • 1 red pepper
  • 1 small red onion
  • 1 TABLESPOON light balsamic vinegar
  • 1/2 TEASPOON Sugar
  • 2 TABLESPOONS Olive oil
  • 4 black pitted olives
  • 50 g yellow cheddar cheese
  • 6 Tortilla Chips


  1. 1

    Drain beans, rinse and drain. Finely puree the beans with 100 g yoghurt and curry. Wash the coriander, shake dry and, except for a few leaves for garnishing, chop finely and stir into the bean purée.

  2. 2

    Season to taste with cumin, salt and pepper. Set aside covered.

  3. 3

    Cut the avocados in half along the core. Remove the seeds, remove the flesh from the skin and dice roughly. Halve 1 lime, squeeze the juice and puree finely with the avocado. Season to taste with salt and sugar.

  4. 4

    Cover and place in a cool place.

  5. 5

    Halve, clean, wash and finely dice the peppers, except for about 1/4. Cut the remaining peppers into strips. Peel and finely dice the onions. Mix vinegar and sugar. Fold in oil in a thin stream.

  6. 6

    Add tomatoes and onions and mix. Season to taste with salt and pepper. Drain the olives and cut into rings. Grate cheese finely. Wash remaining lime hot, grate dry and cut into slices.

  7. 7

    One after the other into the glasses first bean puree, then the rest of the yoghurt, guacamole, paprika cubes, except for something to garnish, and layer cheese. Garnish with olives, pepper cubes and strips, lime wedges, coriander and chips.

Nutrition Facts

330 kcal
12 g
26 g
9 g