Kidney bean tacos

Author: Sprout

Photographer: Mark O'Meara

Serves: 4

Time to make: 10 mins

Ingredients

More weights & measures

3 cups Tomato, capsicum and kidney bean braise
1 cup corn sweetcornXkernels
1 small avocado, diced
1 Lebanese cucumber, diced
1 lime, juice
8 taco shells, warmed
3 spring onions, finely sliced
4 tablespoons reduced-fat sour cream
chopped fresh parsley, to serve

Instructions

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1 Place braise and corn in a large saucepan over a medium-high heat and cook until heated through. Or heat in a microwave for 1-2 minutes. Set aside.

2 Combine avocado, cucumber and lime juice in a small bowl.

3 Divide kidney bean and corn mixture among tacos. Top with avocado salsa. Sprinkle spring onions over each. Add a dollop of sour cream, sprinkle with parsley and serve immediately.

Variations

Make it gluten free: Check braise spices are gluten free, and use gluten-free taco shells.

Nutrition Info (per serve)

Calories 351 cal

Kilojoules 1470 kJ

Protein 10 g

Total fat 17 g

Saturated fat 3 g

Carbohydrates 35 g

Sugar 9 g

Dietary fibre 9 g

Sodium 120 mg

Calcium 120 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.