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Ingredientes
- 1 x Diced onion
- 1 Tbsp. Garlic puree
- 1 med Red pepper
- 1 med Green pepper
- 1 Tbsp. Vegetable oil
- 1Â 1/2 can Tomatoes
- 2 Tbsp. Tomato puree
- 3 Tbsp. Vegetarian red wine, (optional)
- 1Â 1/2 can Kidney beans
- 10Â 1/2 ounce Realeat VegeMince
- 1/2 tsp Chilli pwdr
- 1 Tbsp. Chilli paste
- 1/2 tsp Grnd cumin
- 1 Tbsp. Vegetarian gravy granules
- 10 x Taco shells, (warmed)
- Â Â Shredded lettuce and tomato slices to garnish
Direcciones
- 1. Gently fry the onion, garlic puree and peppers in the oil till tender.
- Stir in the tomatoes, tomato puree and red wine. Add in all remaining ingredients including red kidney beans and VegeMince and mix well, Thicken with gravy granules and bring to the boil, stirring all the time.
- 2. Simmer gently for 10 min. Fill the hot taco shells with the chilli and garnish with shredded lettuce and raw tomatoes. Serve immediately with a crisp green salad.
- VegeMince is available from the chilled cabinet in major supermarkets and good health food shops in sealed 113g trays, prices range from 79p to u1.09.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 404g | |
| Recipe makes 4 servings | |
| Calories 249 | |
| Calories from Fat 47 | 19% |
| Total Fat 5.36g | 7% |
| Saturated Fat 0.68g | 3% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 791mg | 33% |
| Potassium 893mg | 26% |
| Total Carbs 40.06g | 11% |
| Dietary Fiber 12.9g | 43% |
| Sugars 10.14g | 7% |
| Protein 11.99g | 19% |
