Tacoshells "Speedy Gonzales" with chili bean vegetables
DIFFICULTY
very easy
very easy
RATING
COOK TIME
25 mins
25 mins
TOTAL TIME
25 mins
25 mins
Ingredients
Servings:
4
- 400 g cherry tomatoes
- 1 red chilli pepper
- 3 Spring onions
- 2 TABLESPOONS Oil
- 100 g Gouda (play)
- 1 can(s) (425 ml) Kidney beans
- 1 can(s) (425 ml) Corn
- 7-10 Tbsp salt, pepper, ground cumin
- 1 package (150 g; 12 pieces) Tacoshells
- 150 g ripened cream
Directions
- 1
Wash the tomatoes, cut them in half. Clean the chilli, cut lengthwise, remove seeds, wash and chop. Clean and wash spring onions and cut into rings. Stew everything in hot oil for about 10 minutes.
- 2
Grate the cheese roughly. Drain beans and corn, stir into tomatoes and heat. Season to taste with salt, pepper and cumin. Pour into the taco shells and sprinkle with cheese. Add sour cream.
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