4 taco shells, warmed as per instructions on the pack
Grated cheddar cheese (optional)
For the garnish
Sliced avocado
Sour cream optional
Shredded lettuce
Squeeze of lime or lemon juice
For the mexican corn bread
1 free-range egg
2 tbsp olive oil
1-2 tbsp chopped fresh hot chilli pepper
g tin sweetcorn, drained or 2-3 fresh earns of corn, kernals cut off
g créme fraiche or sour cream
g yellow cornmeal
1 tsp sea salt
1 tsp baking powder
g grated cheese
Method
1
Step 1
In a large frying pan gently fry the onions in 2 tbsp olive oil for 4-5 minutes, stirring frequently.
2
Step 2
Stir in the refried beans. Add the chopped tomato. Fry til heated through. Season to taste with chilli sauce and a little salt if desired.
3
Step 3
Half-fill the warm taco shells with the mixture and top with shredded cheese and shredded lettuce (you can put the lettuce at the bottom of the shell if you prefer). Garnish with a slice or two of avocado and a dollop of sour cream.
4
Step 4
For the mexican corn bread: beat the egg with the oil until blended. Add the chilli pepper. Stir in the corn, créme fraiche, cornmeal, salt, baking powder and all but 110g of the cheese. Pour into a 20cm square pan. Sprinkle the remaining cheese over the top. Bake in a pre-heated oven (180°)for 40 minutes. Let cool slightly in the pan, then un-mould and serve warm.
Ingredients
230 g canned refriend beans
2 medium tomatoes, chopped small
1 tbsp olive oil
1 medium onion, chopped
1-2 tsp hot chilli sauce or to taste
4 taco shells, warmed as per instructions on the pack
Grated cheddar cheese (optional)
Sliced avocado
Sour cream optional
Shredded lettuce
Squeeze of lime or lemon juice
1 free-range egg
2 tbsp olive oil
1-2 tbsp chopped fresh hot chilli pepper
230 g tin sweetcorn, drained or 2-3 fresh earns of corn, kernals cut off