1 1/2 teaspoons vegetable oil
1/2 clove garlic, finely chopped
1 small onion, finely chopped
6 oz (180 g) cooked or drained canned kidney beans
1 tablespoon tomato puree
1 tablespoon water
2 taco shells
1 oz (30 g) Cheddar cheese, grated
a few lettuce leaves, shredded
4 teaspoons soured cream
1/2 clove garlic, finely chopped
1 small onion, finely chopped
6 oz (180 g) cooked or drained canned kidney beans
1 tablespoon tomato puree
1 tablespoon water
2 taco shells
1 oz (30 g) Cheddar cheese, grated
a few lettuce leaves, shredded
4 teaspoons soured cream
method
1. Heat the oil in a small saucepan and stir-fry the garlic and onion for 4 minutes.
2. Add the kidney beans, tomato puree and water and mash well. Stir over a moderate heat until heated through.
3. Place the taco shells on a sheet of kitchen paper and microwave on full power for 30 seconds. Leave to stand while completing the filling.
4. Add the grated cheese to the bean mixture and stir over a very low heat until melted.
5. divide the lettuce between the two shells, spoon the bean mixture on top of the lettuce and spoon the soured cream on top of the beans. Serve immediately.
2. Add the kidney beans, tomato puree and water and mash well. Stir over a moderate heat until heated through.
3. Place the taco shells on a sheet of kitchen paper and microwave on full power for 30 seconds. Leave to stand while completing the filling.
4. Add the grated cheese to the bean mixture and stir over a very low heat until melted.
5. divide the lettuce between the two shells, spoon the bean mixture on top of the lettuce and spoon the soured cream on top of the beans. Serve immediately.
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