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| Serves: 2 people | Recipe course: Main dishes | Total time (min.): 20 |
1 red pepper, quartered
1 yellow pepper, quartered
1 red onion, cut into wedges
1 tbsp oil
½ tsp smoked paprika
½ tsp mild chilli powder
400g can kidney beans, drained and rinsed
1 Romaine lettuce heart
50g Cheddar cheese
6 taco shells
Coriander 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.