Black-Eyed Pea & Borlotti Chilli Tacos

• oil for frying
• 1/2 large onion (chopped)
• 1/2 red chilli (finely chopped)
• 1 garlic clove (finely chopped)
• 1/2 tsp chilli powder
• 205g black-eyed beans (drained and rinsed)
• 205g borlotti beans (drained and rinsed)
• 400g tin chopped tomatoes
• 6 taco shells
• a small handful coriander (roughly chopped)
• 1 lime (cut into wedges)

1. 1. Heat 1 tbsp oil in a large frying pan and cook the onion and chilli until soft. Add the garlic and chilli powder and cook for a few more minutes. Add the beans and tomatoes and simmer for 20 minutes until thick.
2. 2. Heat the taco shells according to pack instructions. Stir the coriander through the chilli and serve in the tacos with a little lime juice and soured cream if using.
3. 361 kcalories, protein 15.2g, carbohydrate 51.6g, fat 11.8 g, saturated fat 0.4g, fibre 11.6g, salt 1.16g

oil, onion, red chilli, garlic, chilli powder, blackeyed beans, borlotti beans, tomatoes, taco, handful coriander, lime

Taken from www.epicurious.com/recipes/member/views/black-eyed-pea-borlotti-chilli-tacos-50072558 (may not work)