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.
-
30 minMain dishchorizo, onions, penne, Kale, Pecorino Romano (cheese), black olives, extra virgin olive oil,winter pasta with chorizo
-
95 minMain dishroseval potato, sprig of rosemary, fennel seed, traditional olive oil, porchetta,porchetta with oven potatoes
-
115 minMain dishpak choi, fresh dill, fresh fresh mint, lime, shallots, olive oil (extra virgin), nut rice, tomato paste, meat fond, black olives without pit, salt, (freshly ground) pepper, Red wine, laurel leaf, French lamb racks, butter or margarine, liquid honey, oil to grease,roasted french rack with bok choy dolmades
-
50 minMain dishchicken drumsticks, olive oil, baby potatoes, Red onions, red peppers, black olives, caraway seed (kummel), paprika,chicken with peppers and potatoes
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it