Ok, so in my Food Network induced coma, cooking really took a backseat. I survived on peanut butter toast, Crunchy Nut cornflakes and salads. My cooking was limited to quick, easy and cheap (I had just spent a few hundred dollars on…stuff…and hubby was pissed to the max), so I often opted for ‘uni student’ food.
This recipe is great if your kids are helping you out in the kitchen, it also jazzes up the normal burrito/taco thing and adds a little twist. And we all know how kids go apeshit over burritos and tacos. They love building their own burrito or taco and it really is a great way to get them involved in the kitchen and get them interested in their food at the dinner table.
I’m sorry for the crap photo, it was late at night and I was bordering on tipsy after a few too many Cherry Ripe cocktails…yep, I just blamed it on the booze.
- 1 tbsp olive oil
- 1 packet of soft flour tortillas
- 1 can kidney beans
- 1 small brown onion, chopped
- 1 clove of garlic, chopped
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 cup cheddar/Tasty cheese
- 2 tomatoes, diced (reserve half for the guacamole)
- 1 cup iceberg lettuce, chopped
- 1 cup salsa
- 1 avocado
- 1 green onion, chopped
- 1 lemon, juiced
- Sour cream, to serve
- Preheat oven to 180C. Spray a muffin tray with oil and forming the tortillas into cups, stuff them into the muffin holes. Bake in the oven for about 15 minutes, until golden and crispy.
- Pour olive oil into frying pan over medium heat. Cook onion and garlic for a few minutes until soft and fragrant. Add kidney beans, cumin and paprika. Add the salsa and stir to combine, heat over medium heat for 5 minutes, then set aside.
- To make the guacamole, blend avocado, green onion, lemon juice, sour cream, salt and pepper together (I used my beloved Magic Bullet, a 2 second job, gotta love it!).
- When the taco cups have cooled and gone deliciously crispy, spoon in the kidney bean mixture, top with grated cheese, tomato, lettuce and top with a dollop of guacamole. Add some sour cream.