| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Veg4, Vegetarian |
2 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
lg |
Onion; peeled and finely |
|
|
; chopped |
| 2 |
|
Cloves garlic. crushed |
| 1 |
md |
Red chili; deseeded and fine |
|
|
; chopped |
|
|
Tabasco sauce to taste |
| 1 |
|
41 grams tin baked beans |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
For quickness serve with shop-bought salad and grated vegetarian cheese.
1. In a frying pan gently fry onions and garlic in oil until soft.
2. Add chopped chili and cook for minute.
3. In the meantime place 6 shop-bought taco shells on a baking tray and
gently heat in oven according to packet instructions.
4. Add baked beans (plus all the juice) and Tabasco into the onion mixture.
Mash the beans with a fork and gently cook for 5-8 minutes or until the
mixture has reduced its liquid content to a thicker consistency.
5. Fill warmed taco shells with mixture and top with grated vegetarian
cheese and salad.
To be eaten with your fingers!
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