For a quick tasty meal in hurry! Juicy tomatoes are just lovely teamed with crunchy tacos.

Total Time: 5-15 mins

Servings: 2-4

Ingredients

• 4-8 taco shells

• 1 tin black or kidney beans, rinsed, drained and slightly mashed

• 115ml/4fl oz ready-made tomato salsa (available in fresh tubs or jars)

• 1 red pepper, finely diced

• ¼-½ tsp chilli powder, according to taste (or use a dash of Tabasco/hot pepper sauce)

• 1 small clove garlic, crushed OR 1 tsp garlic paste

• 1 tsp ground cumin

• 1 avocado, peeled and chopped into chunks

• 1 large tomato, chopped into small pieces

• 1 tbsp fresh lime juice

• Green leaves of your choice, finely shredded – approximately a small handful per person. A mixture of rocket, cos, lambs lettuce or similar would be nice. Just avoid the iceberg variety!

• Optional: grated vegan cheese

Method

1. Pre-heat the oven to 200ºC/400ºF/Gas Mark 6.

2. Warm the taco shells in the oven for 5-10 minutes. If using grated cheese, place this inside the shells now.

3. Meanwhile, mix all ingredients together except for the taco shells and the leaves.

4. Divide the mixture into four and place inside the taco shells – if there is too much, just pile the extra on top of the shells.

5. Decorate with shredded leaves.

Credit: Viva Vegan Recipe Club