Spicy Bean & Veggie Mince Tacos

This spicy bean and veggie mince recipe of mine makes a great topping for tacos. I prefer to use kidney beans instead of black beans for this dish as I feel that they have the perfect creamy consistency for tacos. This mixture can also be used as a filling for burritos and wraps the next day.

Cooking Time: 20-25 minutes

Serves 4

Ingredients

3 cans kidney beans

¼ cup frozen sweetcorn

1 cup veggie mince (I used Linda McCartney)

2 tbsp oil

1 onion finely chopped

1 finely chopped green chilli

2 tsp cumin seeds

1 small cinnamon stick

Salt to taste

2 ½ tsp crushed garlic

¼ tsp turmeric

2 tsp red chilli powder

2 tsp coriander cumin powder

1 cup passata

2 tsp tomato puree

1 tsp oregano

½ tsp cinnamon powder

¼ tsp paprika

1 cup hot water

Instructions

Heat oil in a pan, add cumin seeds and cinnamon stick and let sizzle.

Then add the green chilli and onions and fry until translucent.

Stir in the crushed garlic, turmeric, red chilli powder, coriander cumin powder and salt.

Mix in the veggie mince and leave to cook covered for about 3-4 minutes, stirring in between.

Next add the passata, tomato puree and cook for a couple of minutes.

Wash and drain the kidneys beans and add these together with the sweetcorn, water, oregano, cinnamon powder and paprika to tomato mixture.

Combine well and simmer for another 10-12 minutes until the water has burnt off and then turn off heat and mash mixture until it is thickish in consistency.

Serve as a topping for tacos with salsa, guacamole, sour cream, cheese and lettuce or as a filling for burritos.

P.S. Try eating this as a Mexican chaat by crumbling the crunchy tacos and layering everything else on top. Tastes amazing!