Name: Refried Bean Tacos
Prep time: 7 min
Cook time: 17 min
Total time: 25 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 395 g kidney beans (in chilli sauce); 400 g kidney beans (drained); 1 clove garlic (large, sliced); 1 tbsp olive oil; 1 tsp hot smoked paprika; 1 tsp dried oregano; 2 null avocado (halved, stone removed, peeled and diced); 3 null tomatoes (seeded and diced); 1.5 tbsp jalapeno (chopped drained, depending on taste); 30 ml lime juice; 1 handful coriander (chopped leaves); 1 null red onion (diced); 8 shells corn taco shells; null null lettuce (shredded crisp, to serve)

Instructions

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1

Preheat the oven to gas 4, 180°C, fan 160°C. Mix together the ingredients for the avocado salsa with onion, diced (0.5 red). Season to taste and leave to one side.
2

Blend together the kidney beans in chilli sauce (395 g), kidney beans, drained (200 g) (half of the 400g tin), the remaining onion, diced (0.5 red) and the garlic clove, sliced (1 large) in a blender or food processor until almost smooth. Transfer the mixture to a large frying pan with the remaining kidney beans, drained (200 g) (other half of the 400g tin), olive oil (1 tbsp), hot smoked paprika (1 tsp) and dried oregano (1 tsp). Season and heat through for 5–7 minutes, stirring regularly.
3

Meanwhile, stand the taco shells (8 corn) on a baking tray and warm through for 2–3 minutes.
4

Spoon a little [shredded crisp lettuce] into each taco then top with the bean mixture and a good spoonful of avocado salsa. Serve 2 tacos per person with a mixed salad.