Chilli bean tacos with chopped tomatoes
Made with Chopped tomatoes
The Mutti Chopped Tomatoes maintains all the freshness of freshly-harvested tomatoes. It’s a unique product because it is chopped especially finely for an abundance of tomato pieces in every bite and a rich, consistent texture. Mutti Polpa brings together the tomato juice and its most pulpy part, a feature which makes it ideally suited for long cooking times even at high temperatures, like in the oven. Alternatively, it captures the fresh flavour of perfectly ripe tomatoes so well that it can be used straight from the tin in dishes like bruschetta or salsas. It is also ideal for homemade pizza, for recipes with meat, vegetables and legumes and to dress fresh durum wheat pasta or egg pasta
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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Chilli bean tacos with chopped tomatoes: Method
- Heat the oil in a pan over medium heat. Add onion and garlic and cook for 3 minutes or until the onion softens.
- 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.
- Heat up tacos in the microwave for ten seconds. Top with chilli beans, red cabbage, basil, coriander and a squeeze of lime juice.
