Mon, 18 February 2019
Ingredients
2tbls Rapeseed Oil
1 onion, finely chopped
1 garlic clove Chopped
4 celery stalks, finely chopped
200g chopped Mushroom
2 Red chilies, chopped
150g tomato purée
200ml vegetable stock
2 x 400g tinned kidney beans, rinsed and drained
200g Fresh Spinach
Salt and freshly ground black pepper
To serve
12 ready-made taco shells, warmed
200g Irish Cheddar cheese, grated
2 tbsp. chopped fresh coriander
200ml plain yoghurt
Method
Heat the oil in a frying pan over a medium heat. Fry the onion, garlic and celery until nice and soft.
Add the mushrooms and chilies and cook for one minute. Add the tomato purée and cook for a further 2-3 minutes. When the mushrooms are soft, add the stock and bring to the boil.
Reduce the heat and simmer for 15 minutes, then add the beans and cook for a further 10-12 minutes, or until the sauce has reduced and the beans are all heated through, Now add the spinach.
To serve, place 2-3 tablespoonful’s of the bean chili in each taco shell. Top with the grated cheese, chopped coriander, and a spoon of yoghurt and put on plates.
