What with tacos being made of just corn and oil it totally made sense to get some Mexican food in my blog. My cheat’s chilli looks very similar to real chilli, but takes minutes to make (because I am essentially rather lazy) and is, of course, totally meat-free. Pictured here served with the salsa and guacamole dips (see recipes for these dips).
Serves 4
1 onion
1 red pepper
1 small green chilli
1 tin refried beans (eg Discovery)
1 tin chopped tomatoes
1 tin kidney beans
Olive oil
Finely dice the onion, red pepper and chilli. In a saucepan, add a little olive oil and gently fry the onion until soft. Add the red pepper and continue to fry until that is also soft. Then add the refried beans, the tomatoes and the kidney beans. Stir together and heat until piping hot.
Serve with corn taco shells, guacamole and salsa. You could also put bowls of sour cream and grated cheese on the table for those who can have them.