Three Bean Tacos

Serves 4

• 1 tbsp light olive oil

• 3 rashers of back bacon, cut into

1 cm strips

• 1 medium onion, peeled and finely

chopped

• 1 tsp smoked paprika

• 1 tsp chilli powder

• 1 tsp dried oregano

• 1 tsp cumin

• 1 tsp freshly ground black pepper

• 2 cloves garlic, peeled and

crushed

• 2 tbsp tomato puree • 400g can baked beans • 400g can butterbeans in water,

drained

• 400g can kidney beans in water, drained To serve:

• 4 soft white tortilla wraps/taco shells

• 2 tbsp melted butter

• 150g sour cream

• 170g guacamole

• 100g grated cheddar cheese

• 60g sliced jalapeños

• 6 tbsp fresh coriander, roughly chopped

1. Preheat the oven to 180C/fan 160C/gas mark 4. Brush the tortilla wraps with the melted butter and drape over two bars of the oven racks so that the wraps hang down and form a taco shape. Bake for 7 – 10 minutes until crisp, and then remove.

2. While they bake, make the three bean taco filling. Heat the oil in a large frying pan over a medium heat. Add the bacon and onion and fry until the bacon is starting to crisp and the onions soften and brown. Add the paprika, chilli, oregano, cumin, black pepper and garlic. Stir, then fry for 1 minute.

3. Lastly add the tomato puree, baked beans (including the tomato sauce), butterbeans and kidney beans. Stir well and simmer for 10 minutes.

4. Arrange the three bean mixture, tacos and toppings at the table so that everyone can assemble their own tacos just the way they like them!