Filter
Reset
Sort ByRelevance
Velveteen_me
Tacos with spicy chili beans, avocado and feta
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Crumble the feta.
-
Cut the tomatoes in four, scoop out the seeds (keep) and cut the flesh into cubes.
-
Put the kidney beans with sauce in a pan and stir in the tomato seeds.
-
Heat the beans on medium high heat and let the sauce slightly thicker.
-
Heat the taco shells according to the instructions on the package.
-
Halve the avocados and pull the skin off.
-
Cut the flesh into cubes.
-
Fill the taco shells with the kidney beans and sauce and spread some tomatoes, avocado and feta.
-
Place 3 filled taco shells on each plate.
-
75 minMain dishpotatoes, olive oil, chicken drumsticks, roasting steam, eggplant, zucchini, Red pepper, onions,chicken drumsticks with provençal vegetables -
20 minMain dishchorizo sausage on one piece, onion, Red pepper, peeled canned tomatoes, brown lentils in tin, frozen cod fillet, fresh flat parsley,spanish fish pan with lentils -
15 minMain dishtraditional olive oil, potato slices, onion, sliced mushrooms, rib eye, freeze sprouts, unroasted almonds,ribeye with sprouts and almond -
35 minMain dishpeanut oil, sweet potato, unsalted butter, beef bavette, garlic, fresh thyme, green asparagus, mild olive oil,bavette with grilled asparagus and sweet potato chips
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it