Food Processors
1 red pepper, quartered1 yellow pepper, quartered1 red onion, cut into wedges1 tbsp oil½ tsp smoked paprika½ tsp mild chilli powder400g can kidney beans, drained and rinsed1 Romaine lettuce heart50g Cheddar cheese6 taco shellsCoriander to garnish and guacamole to serve
1 - With the slicing blade and direct serve lid attached, slice the peppers and onion into a large bowl and mix together.2 - Heat the oil in a large frying pan and fry the vegetables with the paprika and chilli powder for 3-4 minutes. Stir in the kidney beans and cook for a further 1-2 minutes.3 - Still with the slicing blade attached, shred the lettuce. Change to the grating blade and grate the cheese.4 - Sprinkle the lettuce in the base of the taco shells, top with the pepper mixture and sprinkle with cheese and coriander.5 - Serve with guacamole.