Spicy Bean Tacos Recipe

By Kitchen Sanctuary

Ingredients

400 g (14oz) tin cannellini beans (drained and rinsed (240g drained weight))
400 g (14oz) tin kidney beans (drained and rinsed (approx 240g drained weight))
300 ml (1 ¼ cups) passata
1 tsp smoked paprika
½ tsp garlic powder
¼ tsp salt
1/8 tsp white pepper
1 tbsp sugar
1 tbsp sriracha
1 red onion (peeled and thinly sliced)
¼ tsp salt
2 tbsp red wine vinegar
6 tbsp olive oil
1 tsp dried oregano
12 soft tacos or small wheat tortillas (warmed)
1 avocado (de-stoned and cut into small cubes)
200 g (7oz pack) feta cheese (crumbled)
30 g (1 packed cup) fresh watercress

Prep Time15mins
Cook Time15mins
Servings12

Instructions

Start with the onions. Add the sliced onions to a small bowl. Sprinkle over the salt and pour over the red wine vinegar. Put to one side for 15 minutes, giving it a stir a couple of times.

Add the cannellini and kidney beans to a saucepan, along with the passata, smoked paprika, garlic powder, salt, white pepper, sugar and sriracha. Stir together and heat through on a medium heat for 10-12 minutes, stirring often and giving the beans a gentle squash with a fork a few times. Turn off the heat.

Now come back to the onions. Add the olive oil and dried oregano and stir together.

To assemble the tacos, place the warmed tacos on plates. Spoon the bean mixture in the middle. Sprinkle on the avocado chunks and crumbled feta. Use a fork to remove the onions from the marinade and add the onions to the tacos. Top the tacos with the watercress.

Serve immediately. You can also drizzle on a little of the onion-oil marinade if you like.