Aspies For Freedom

I found this while perusing various vegetarian cook books at school and thought I'd share it with you guys, hoping to make this come the weekend.

Preperation time: 15 mins
Cooking time: 35 mins
Oven temperature: 200C/400F/gas 6
Serves: 2-3
Calories: 505-355 per portion

15g/4oz frozen mexican mix, or an equivelant weight of fresh vegetables including diced red and green peppers, sweetcorn and chopped onion1 x

425g/14oz can red kidney beans, juice reserved
1/2 teaspoon Tabasco sauce
2 garlic cloves crushed
2 tablespoons tomato puree
6 mexican taco shells
1 small lettuce, shredded
1 small onion, chopped
50g/2oz Cheddar cheese, grated

Method
Place the mexican mix or fresh vegetables in a medium saucepan with a small amount of boiling water. Bring it back to the boil, reduce the heat and cook for 10 minutes. Stir the kidney beans, Tabasco, crushed garlic, and tomato puree into the vegetables, then add enough of the reserved juice to make a thick sauce. Cook for another 10 minutes. Place the tacos on a baking tray and heat in a moderatly hot oven for 10 minutes until hot.
Let guests fill their own tacos. First spoon a few tablespoons of the bean and vegetable mixture into the taco shells with the lettuce, onion and cheese.

Tip
The tacos need to be eaten with the fingers so have plenty of paper napkins available.

Yours in randomness!
RG

I make a bean filling for tacos with canned romano or pinto beans.  I do not like the taste of red kidney beans and prefer the white kidney beans.

Bean goo

1 onion chopped
2 cloves of garlic crushed
olive oil

fry onion and garlic in hot olive oil.  Add one can of romano beans plus three tablespoons of salsa and mash.  Heat through.  Freezes well.