Chilli Bean Tacos

Chilli Bean Tacos

Made with Polpa

The Mutti Chopped Tomatoes maintains all the freshness of freshly-harvested tomatoes. It’s a unique product because it brings together the tomato juice with its most pulpy part, chopped into extremely fine pieces, a feature which makes it right for long cooking times even at high temperatures, like in the oven. It is ideal for homemade pizza, for recipes with meat, vegetables and legumes and to dress fresh durum wheat pasta or egg pasta

20 min (COOK TIME: 20 min)

Easy

Ingredients

For the chilli beans

  • 1 tablespoon olive oil
  • 1 brown onion, finely chopped
  • 3 cloves garlic, crushed
  • 800 g kidney beans, rinsed and drained
  • 400 g black beans, rinsed and drained
  • 600 g Mutti Polpa Finely Chopped Tomatoes
  • 1 tablespoon oregano leaves
  • 1 red chilli, chopped
  • pinch of salt

To serve

  • 2 limes
  • handful of shredded red cabbage
  • handful of coriander
  • handful of fresh Basil
  • Soft tacos
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Method

  1. Heat the oil in a pan over medium heat. Add onion and garlic and cook for 3 minutes or until the onion softens.
  2. Add the beans, tomatoes, oregano and chilli to the pan and stir until well combined. Increase heat to high and bring to the boil. Reduce heat to medium and simmer for 5 minutes. Leave to cool slightly.
  3. Heat up tacos in the microwave for ten seconds. Top with chilli beans, red cabbage, basil, coriander and a squeeze of lime juice.

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Also made with: Polpa


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