Crispy tacos with tomato-paprika filling

Name: crispy tacos with tomato-paprika filling
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 800 g kidney beans from canned; 2 Red pepper; 2 el (peanut) oil; 1,5 tl Al Andalus; 800 g canned tomatoes; 1 cucumber; 1 lime; 15 g fresh coriander; 150 g feta; 12 taco shell; 200 g head of iceberg lettuce

Crispy Mexican tacos with spicy beans and feta.

Ingredients

Directions

Preheat the oven to 180 ° C.
Put the kidney beans in a colander, rinse under cold water and let drain.
Halve the peppers, remove the stalk and seed lists and cut half of the flesh into cubes.
Heat the oil in a frying pan and fry the pepper cubes together with the al-Andalus 3 minutes on high heat. Add the beans and tomato cubes and simmer for 10 minutes on low heat.
In the meantime cut the rest of the pepper into thin strips. Wash the cucumber, halve in length and remove the seed lists with a teaspoon.
Cut into 3 equal pieces and cut them lengthwise into strips. Cut the lime into wedges. Cut the coriander roughly and crumble the feta.
Heat the taco shells in the oven for about 5 minutes. Season the kidney bean mixture with pepper and salt.
Divide together with the chopped vegetables, lime wedges, coriander, feta and salad over dishes and put on the table. That way everyone can fill their own tacos.