Red refried bean tacos recipe

Ingredients 1 x 395g tin kidney beans in chilli sauce 1 x 400g tin kidney beans, drained 1 large garlic clove, sliced 1 tbsp olive oil 1 tsp hot smoked paprika 1 tsp dried oregano 8 corn taco shells shredded crisp lettuce, to serve For the avocado salsa 2 avocadoes, halved, stone removed, peeled and diced 3 tomatoes, seeded and diced 2 tbsp chopped drained jalapeño chillies, depending on taste juice of 1/2 lime handful of chopped coriander leaves 1 red onion, diced

Preheat the oven to gas 4, 180°C, fan 160°C. Mix together the ingredients for the avocado salsa with half the red onion. Season to taste and leave to one side. Blend together the red beans and their sauce, half the drained kidney beans, the remaining red onion and the garlic in a blender or food processor until almost smooth. Transfer the mixture to a large frying pan with the remaining kidney beans, olive oil, paprika and oregano. Season and heat through for 5 lj minutes, stirring regularly. Meanwhile, stand the tacos on a baking tray and warm through for 2 Dž minutes. Spoon a little shredded lettuce into each taco then top with the bean mixture and a good spoonful of avocado salsa. Serve 2 tacos per person with a mixed salad.

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