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 dishwok oil, peanut oil, Mexican spices, tortilla wrap, pod, sugarsnap, broccoli bunch, cooked mussel, pine nuts, iceberg lettuce, fresh chives, olive oil, balsamic vinegar, lemon juice, mustard,oven wrap with mussels and balsamic dressing
-
20 minMain dishbutter, sausage, smoked bacon, onion, garlic, fresh thyme, laurel leaf, tomato paste, vine tomato, White beans, Spanish white beans, White bread,cassoulet with bacon and sausage
-
25 minMain dishsteak strips, Thai Red curry pasta, Beef broth, coconut milk, lime juice, mie, ready-to-eat mango, leeks, Thai fish sauce, fresh coriander,spicy thai beef soup with noodles
-
45 minMain disholive oil, chicken breast, sunflower oil, wok oil, spring / forest onion, lemon, garlic, fresh ginger, risotto rice, Chestnut mushroom, chicken bouillon, chicken bouillon, fresh coriander,risotto with chicken, chestnut mushrooms and coriander
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it