Red Bean Chilli Taco
Ingredients (10 batch)
| Amount | Measure | Name |
|---|---|---|
| 75.00 | ml | Oil |
| 2.00 | pc | Onions |
| 600.00 | ml | KNORR Tomato Pronto 6 x 2kg |
| 500.00 | ml | Dry White Wine |
| 15.00 | g | KNORR Vegetable Bouillon Granules 6 x 1kg |
| 200.00 | g | Lentils, red |
| 10.00 | ml | ROBERTSONS Thyme 6 x 250g |
| 100.00 | ml | Soya sauce, dark |
| 3.00 | g | ROBERTSONS Barbecue Spice 6 x 1kg |
| 3.00 | g | ROBERTSONS Peri-Peri Spice 6 x 700g |
| 500.00 | g | Beans, Red Kidney |
| 25.00 | ml | Sugar |
| 7.00 | g | ROBERTSONS Garlic & Herb Seasoning 6 x 800g |
| Taco Shells , 10 |
Preparation
1.Heat the oil and fry the onions until slightly softened. Add the Pronto and simmer for a further 3 minutes.
2.Stir in the wine and chicken Bouillon granules.
3.Add the lentils, thyme, soy and Spices. Cook and simmer until lentils are fully cooked, about 20 minutes, adding water if lentils begin to dry out.
4.Stir in the kidney beans and sugar and cook for
Bout 10 minutes.
5.Season with Garlic and herb Seasoning and serve in Burrito
Chefs Tips
Can be used as a filling for Burritos, wraps
Add beef mince or chicken strips
To increase heat, add more Robertsons peri-peri
Good accompaniment is guacamole, tomato salsa and sour cream
Recipe review
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