Tacos with kidney beans

Name: tacos with kidney beans
Total time: 25 min
Yield: 4
Ingredients: 12 taco shell; 250 gram chorizo sausage; 600 gram Italian stir fry vegetables; 800 gram kidney beans in spicy chili sauce; 75 gram lamb's lettuce

Ingredients

12 taco shell
250 gram chorizo sausage
600 gram Italian stir fry vegetables

800 gram kidney beans in spicy chili sauce
75 gram lamb's lettuce

Directions

Heat the taco shells according to the instructions in the oven or microwave.
Remove the skin from the chorizo sausage and chop the meat into small pieces.
Fry the chorizo in a frying pan on a low heat until crispy brown.
Spoon the fried chorizo on a plate.
Spoon the Italian vegetables through the shortening and fry the vegetables al dente in three to four minutes.
Add the kidney beans with sauce.
Warm the dish over medium-high heat by shoveling in another six to eight minutes.
Fill the taco shells with a piece of lamb's lettuce and scoop the kidney beans with sauce.
Sprinkle the chorizo over it.