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    You are in: Home / Recipes / Soft Bean Tacos With Avocado Salsa Recipe
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    Soft Bean Tacos With Avocado Salsa

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Chef #302958's Note:

    This is a recipe which I have adapted from the Australian Women's Weekly Vegetarian cookbook. Not only is it quick and easy, but it tastes great, and is good for you. It's also a handy dish for those who can't eat meat or dairy, and by using wheat-free tortillas you can keep your gluten-intolerant friends happy too.

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    Ingredients:

    Yield:

    tortillas

    Units: US | Metric

    Directions:

    1. 1
      Heat the oil in a pan.
    2. 2
      Saute the onion, garlic and chilli until the onion is soft.
    3. 3
      Stir in chopped tomatoes, tomato paste and taco seasoning. Simmer for 10 minutes.
    4. 4
      Add refried beans and kidney beans. Simmer until heated through.
    5. 5
      Stir in coriander.
    6. 6
      Meanwhile, wrap the tortillas in foil and heat in low oven until hot (or follow microwave directions on the pack).
    7. 7
      Mash avocado with a fork. Fold in green onions, red bell peppers, taco sauce and lime juice.
    8. 8
      Fill torillas with bean mixture and avocado mixture, then eat! Yum!

    Ratings & Reviews:

    • on August 06, 2009

      55

      I loved this recipe and even my other half - who doesn't like beans - enjoyed it!! I have now made this several times and it is always a hit with whoever tries it.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 12, 2008

      55

      This was great. My whole family enjoyed it. Only substitution I made was to use jalepeno instead of the chili. I also put alfalfa sprouts on the tacos because I think alfalfa and avocado go so well together. This is a keeper!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 18, 2007

      55

      Very yummy! The avocado salsa is what sends this over the top, imparting layers of flavor with each mouthful. I did sub jalapenos for the red chili, and black beans for the kidney beans. Plus, leftovers were delicious as a dip scooped onto tortilla chips. Thanks for this great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Soft Bean Tacos With Avocado Salsa

    Serving Size: 1 (2383 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 373.9
     
    Calories from Fat 95
    25%
    Total Fat 10.6 g
    16%
    Saturated Fat 2.1 g
    10%
    Cholesterol 3.3 mg
    1%
    Sodium 612.1 mg
    25%
    Total Carbohydrate 58.0 g
    19%
    Dietary Fiber 9.8 g
    39%
    Sugars 4.0 g
    16%
    Protein 12.9 g
    25%

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