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Jill Dupleix

Vegemite Chilli Bean Tacos with Avocado

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Cheap, cheerful and with a spicy kick, this tasty chilli is great for gatherings and teenagers love it.

Serves 4

Ingredients

  • 4 tacos, lightly warmed in oven
  • 2 tbsp olive oil
  • 400g tinned red kidney beans, drained
  • 3 tbsp Mexican chilli salsa
  • 1 tsp ground cumin
  • 1 good-sized tsp Vegemite or Marmite
  • 3 tbsp boiling water

To serve

  • Half an iceberg lettuce, finely shredded
  • 2 tbsp sour cream or crème fraiche
  • 2 tbsp Mexican chilli salsa
  • Half an avocado, diced and tossed in lime juice
  • 2 tbsp sliced pickled jalapeno chillies, chopped
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Method

  1. Heat the oven to 180C. Heat the taco shells upside down on a tray for 1 to 2 minutes. Heat the olive oil in a non-stick frying pan and add the beans, stirring well with a wooden spoon. Add the salsa, cumin, sea salt, pepper, Vegemite and water, stirring well.
  2. Mash the beans roughly in the pan with a potato masher.
  3. Pile some shredded lettuce into each taco shell, spoon the beans on top, and add a dollop of sour cream, and an extra dollop of salsa. Scatter with diced avocado and jalapeno chillies and serve.
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