Borlotti bean and chili tacos

Wednesday, February 22, 2017. Author Leilah Isaac

Borlotti bean and chili tacos

Ingredients (makes eight tacos)

Filling

1 can of borlotti/cranberry beans (400g)

Frozen sweetcorn (100g)

2 or 3 green Jalapeño peppers-chopped (50g)

1 tsp olive oil (5 g)

2 red onions - chopped

2 garlic cloves - chopped

1/4 lime

1 red bell pepper-chopped

1 tsp paprika (5 g)

1 tsp oregano (5 g)

2 Tbsp Tomato paste (30g)

1/2 tsp dried chili flakes (optional)

Toppings

Romain lettuce-chopped (75g) 1 cup

1 Ripe avocado-chopped

1/4 Lime

1/2 Red onion-chopped (60g)

Low-fat grated cheddar 3/4 cup (75g)

8 Taco shells (hard or soft) OR 8 Romain lettuce leaves

Method

1) Finely chop the two red onions and fresh garlic. Heat the oil in a pan and cook the onions and garlic on a low heat for five minutes.

2) Chop the red pepper and jalapeños and add these to the pan, cook for a further five minutes together with the paprika, oregano, tomato paste, lime juice, and season with salt and pepper.

3) Thoroughly rinse the borlotti beans and place into a medium saucepan along with the frozen sweetcorn and 1/4 cup (60ml) of water. Simmer and stir occasionally for 15-20 minutes.

4) While cooking, prepare the topping. Chop the 1/2 red onion and avocado and combine with a dash of lime juice and season to taste with salt and pepper.

5) After the 15-20 minutes, combine the borlotti beans and sweetcorn with the first pan containing the onions, garlic, peppers and jalapeños. This is the complete taco filling.

6) Spoon the filling into a taco shell or lettuce leaf, and top with the avocado and onion mix.

7) Sprinkle with chopped romaine lettuce and cheddar cheese before serving.

Discover the many health benefits of borlotti beans and whether your genotype would benefit from this recipe by clicking here.

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