Joe?s Family Favourite Bean and Spinach Tacos

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.