I was in the supermarket the other day and came across the old school taco shells and it took be straight back to my youth and visiting my brother at university. He would cook a mean chilli which packed a spicy punch and he would always serve it in tacos shells with sour cream and cheddar cheese – just scrummy.
I decided to relive my youth and let my kiddies experience a little of what I had, although on this occasion I made the chilli with beans instead of mince. It was delicious, the boys loved it and filling the taco shells became an art form, what should go in first, who got in the most and which topping to finish it with to make it most photo friendly. Unfortunately I didn’t get any images of the final tacos because they were eaten too quickly. This recipe is really quick to make, you can eat it on the day or leave it for a day or two – when it is even more delicious. You can throw in pretty much any vegetable and had a few too. Give it a go and let me know what you think.
2tbsp Coconut oil
3 onions, chopped
1-2 green chillies, deseeded and finely chopped
3 cloves of garlic, finely chopped or grated
4 tsp ground cumin
1/2-1tsp cayenne pepper – depends on how punchy you’d like it to be
1/2 tsp allspice
3 courgettes, diced
3 carrots, peeled and diced
3 sticks of celery, sliced
4 tbsp tomato puree
2 x tins of aduki beans, drained and rinsed
300ml red wine
2 x tins of cherry tomatoes
bunch of parsley, coriander and oregano chopped – save some for serving
Sea salt & Black Pepper
Serve with whatever takes your fancy.….
Tacos shells – from any supermarket
2 x Avocado or buy guacamole
Shredded lettuce – I use baby gem or iceberg
I small pot of Coconut Yoghurt mixed with grated cucumber or sour cream
Grated Cheddar Cheese
Fresh Peppers, sliced
Fresh Tomatoes, sliced/diced or buy some salsa
Heat the oil in a heavy based pan with lid. Add the onions and sweat, stirring from time to time.
When starting to colour slightly add the celery, carrots, chillies, garlic and spices – stir for about a minute
Add the courgettes and tomato puree, tinned tomatoes, red wine and herbs – remember to keep some back for serving.
Rinse out the tins of tomatoes with water and pour that into the pan with some salt and pepper.
Bring to the boil and then add the beans, simmer for 45mins, stirring occasionally
While that is cooking I smashed the avocado and mixed with sea salt and lemon juice
Grated some cucumber and mixed that with coconut yoghurt
shredded some lettuce, grated some cheese and sliced some peppers.