Vegetarian Tacos

• 2 tsp vegetable oil
• 1 None onion, finely chopped
• 7 oz button mushrooms, quartered
• 2 tsp minced garlic
• 1 None red pepper, deseeded, coarsely chopped
• 3.5 oz green beans, cut into thirds
• 2 (13.5 oz) cans red kidney beans, drained, rinsed
• 1 (13.5 oz) can chopped tomatoes
• 1/4 cup tomato paste
• 1 tsp chili powder
• 8 None taco shells, warmed
• 6 leaves iceberg lettuce, shredded
• None None fresh cilantro sprigs, to garnish
• None None sour cream, to serve

1. Heat oil in a large deep frying pan over medium heat. Cook onion for 3 mins, or until softened. Add mushrooms, garlic, pepper and green beans. Cook for 5 mins, or until just tender. Add kidney beans, tomatoes, tomato paste and chili powder. Bring to a boil. Cook for 2 mins, or until heated through.
2. Fill taco shells with lettuce, bean mixture and fresh cilantro. Serve with sour cream.

vegetable oil, onion, button mushrooms, garlic, red pepper, green beans, red kidney beans, tomatoes, tomato paste, chili powder, taco, cilantro sprigs, sour cream

Taken from recipes-plus.com/api/v2.0/recipes/30790 (may not work)