Prep Time 15 minutes
Cook Time 25 minutes
Difficulty Easy as!
1 Tbsp olive oil
½ medium brown onion
½ medium red capsicum
1 can black beans, drained and rinsed
1 can of corn kernels, drained and rinsed
2 cloves of garlic, finely chopped
1 tsp smoke paprika
½ tsp ground cumin
¼ chilli powder
½ tsp chilli flakes
1 tsp Tabasco Original Red Sauce
1 tsp sea salt
½ tsp black pepper
2 medium avocados, halved and stoned
1 garlic clove, minced
2 tsp coriander, roughly chopped
½ medium tomato, diced
1 Tbsp extra virgin olive oil
1 tsp sea salt
¼ tsp black pepper
2 Tbsp lime juice
½ Tbsp Dibble Mayo
Gluten free taco shells
Coriander, roughly chopped
In a large frying pan, heat the oil on medium heat and add the onion, red capsicum and sea salt for 5 minutes or until soft.
Add the garlic, paprika, cumin, chilli powder and cook for a further 2 minutes.
Then add the black beans and gently squash the beans with a potato masher or the back of a fork.
Add the corn kernels, chilli flakes, Tabasco sauce and black pepper and cook for a further 10-12 minutes, stirring occasionally with a wooden spoon and set aside.
Place the taco shells in the oven, accordingly to carton instructions.
In a small bowl, add the avocados, garlic, oil, salt, pepper, lime juice and mash together with the back of a fork.
Add the coriander and tomatoes and thoroughly mix together.
Layer a taco shell with the guacamole, taco filling and top with freshly chopped coriander and Dibble Mayo.
Go back for seconds and thirds..