with salsa and smashed avocado
These DIY crunchy shelled tacos are filled with hearty beans, creamy avocado and oozing melted cheese. Serve hot from the oven and get ready for a fiesta of flavours.
Allergens
Utensils
Tags
Tortilla
8 unit(s)
Grated Cheese
50 grams
Red Kidney Beans
2 pack(s)
Avocado
1 unit(s)
Tomato
1 unit(s)
Onion
1 unit(s)
Scallion
1 unit(s)
Lime
1 unit(s)
Mexican Style Spice Mix
2 sachet(s)
Ketchup
1 sachet(s)
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Halve, peel and chop the onion into small pieces.
- Place a large pan over medium-high heat with a drizzle of oil.
- Add the onion to the pan and fry until softened, stirring occasionally, 4-5 mins.
- Meanwhile, drain and rinse the kidney beans in a sieve.
- Use a fork or potato masher to mash the beans coarsely in a bowl.
- Add the Mexican style spice mix to the pan and fry for 1 min.
- Add the mashed beans, ketchup and a splash of water.
- Mix together and allow to warm through. Season to taste with salt and pepper.
- Lay the tortillas on a board, spoon an even amount of the bean filling down the centre of each, then fold in half.
- Drizzle a little oil into the bottom of an ovenproof dish then lay in the tacos, still folded (pack them snugly together with the open side facing up).
- Top each taco with grated cheese.
- Bake on the top shelf of your oven until golden, 8-10 mins.
- Cut the tomato into 2cm chunks.
- Quarter the lime.
- Trim and thinly slice the scallion.
- Mix the tomato and scallion in a bowl then season to taste with salt, pepper and lime juice.
- Halve the avocado.
- Use a spoon to scoop out the flesh into a bowl.
- Roughly mash with a fork.
- Season to taste with salt, pepper and lime juice.
- Once cooked, remove the tacos from the oven (still in the oven dish) and allow everyone to help themselves.
- Spoon salsa and smashed avocado on top.
- Finish with a squeeze of lime juice.
1016
kcal
Energy (kcal)
4251
kJ
Energy (kJ)
36.8
g
Fat
13.9
g
of which saturates
122.8
g
Carbohydrate
13.1
g
of which sugars
23.4
g
Dietary Fiber
44.1
g
Protein
0
mg
Cholesterol
3.73
g
Salt
