Spicy Bean Tacos

Updated at: Thu, 17 Aug 2023 03:08:47 GMT

Step 1

Peel and finely chop the onion. Deseed and chop the pepper into 1cm squares. Deseed and finely chop the fresh chilli (if using). (Wash your hands after touching the raw chilli).

Step 2

Heat the oil in the frying pan and add the onions and peppers. Soften over a medium heat for 3–4 minutes, then stir in the chilli powder or chopped chilli.

Step 3

Open the can of tomatoes and open and drain the can of beans.

Step 4

When the onions and peppers are soft, add the tomatoes and beans.

Step 5

Stir well, bring to the boil then reduce the heat and simmer gently for 15–20 minutes. Stir several times and add a little more water if the mixture is very thick.

Step 6

Preheat the oven to 200°C/180°C fan or gas mark 6.

Step 7

Cut the slices of bread into 2 equal pieces.

Step 8

Roll the pieces of bread to flatten using a rolling pin.

Step 9

Press the slices well into the bun tins so that the 2 edges stick up. You may need to alternate each slice so that the crusts don’t touch and put 6 in each tin to spread them out.

Step 10

Measure the oil into a small bowl and stir in the chilli powder. Brush the bread shells with the chilli oil.

Step 11

Bake for about 10 minutes or until golden and crisp but be careful not to burn them.

Step 12

Leave to cool for a minute then pile the bread cases onto a serving dish.

Step 13

Trim the spring onions and chop finely.

Step 14

Grate the cheese, put into a small bowl and mix in half the chopped spring onions.

Step 15

Cut the avocado into 2 pieces, remove the stone and scrape the flesh into a small bowl. Mash with a fork and mix in the yoghurt. Season with black pepper (if using) and add the rest of the spring onions.

Step 16

Pour the bean mixture into a serving dish.

Step 17

Put the dishes on the table and let everyone make their own spicy tacobreads by filling with the beans, a spoon of avocado yoghurt and a sprinkle of cheese.

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