Tacos with pineapple, paprika and kidney beans

Name: tacos with pineapple, paprika and kidney beans
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 pineapple; 1 onion; 1 Red pepper; 3 tomato; 2 el traditional olive oil; 400 g kidney beans from canned leaked out; 12 taco shell box of 12 pieces; 150 g ground mature cheese 50 bag of 150 g; 15 g fresh coriander container of 15 g

Vegetarian tacos with pineapple, onion, peppers, tomatoes, kidney beans, coriander and ground cheese.

Ingredients

Directions

Cut the pineapple into pieces. Remove the hard core and the 'eyes' with a sharp knife. Cut the out, cut the pepper into strips and the tomatoes into cubes. Heat the oil in a frying pan and fry the onion until golden brown.
Add the pepper and tomato and fry for 3-4 minutes. Add the kidney beans and pineapple and heat them. Season with pepper and salt.
Preheat the oven to 180 ° C.
Place the taco shells in a large greased oven dish and fill them with the bean mixture. Sprinkle the top with cheese and bake in the middle of the oven in 10 min. Until golden brown. Slice the coriander. Garnish the tacos with the coriander.