BEAN LETTUCE TACOS

Gluten, nut, egg and dairy (if you omit the cheese)

You can find the beef recipe under Main Meals – Red meat.

You can use any vegetables you like. This is what I used.

INGREDIENTS:

  • 1 Cup cooked beans like black, kidney or cannellini beans (I soak mine over night and then boil them for about an hour or until soft). Alternatively you can use a can of any these beans.
  • 1 onion, finely diced
  • 1 carrot, finely diced
  • 1 zucchini, finely diced
  • 2 stalks celery, finely diced
  • 2 tomatoes, finely diced
  • 1 tsp. ground cumin
  • 1 tsp. paprika
  • ½ tsp. ground coriander seeds
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • 1 Tbsp. Extra Virgin Olive oil or coconut oil
  • Cos or Iceburg lettuce. Leaves was he and separated.
  • I like to add chilli if it’s just for me. I will add a touch for the kids but much more for myself.

 

METHOD:

  • In a small saucepan, heat the oil on medium-high heat. Add onion and cook until soft.
  • Add garlic and cook for 1 minute, then add the spices. Cook stirring for another minute.
  • Add in celery and carrot and stir to coat in the spices, then do the same with the zucchini.
  • Add the beans, tomatoes, salt and pepper. Bring to the boil and stir occasionally.
  • Put the lid on and reduce heat to low. Simmer for about 10 minutes.
  • Cook until the tomatoes have softened and dissolved into a sauce and all other vegetables are soft.
  • Serve inside a lettuce leaf topped with ROASTED TOMATO SALSA and GUACAMOLE

 

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