Ingredients

• 1 red pepper, quartered
• 1 yellow pepper, quartered
• 1 red onion, cut into wedges
• 1 tbsp oil
• ½ tsp smoked paprika
• ½ tsp mild chilli powder
• 400g can kidney beans, drained and rinsed
• 1 Romaine lettuce heart
• 50g Cheddar cheese
• 6 taco shells
• Coriander to garnish and guacamole to serve

Tools

• Food Processor
• Slicing Blade

Method

1. With the slicing blade and direct serve lid attached, slice the peppers and onion into a large bowl and mix together.
2. Heat the oil in a large frying pan and fry the vegetables with the paprika and chilli powder for 3-4 minutes. Stir in the kidney beans and cook for a further 1-2 minutes.
3. Still with the slicing blade attached, shred the lettuce.  Change to the grating blade and grate the cheese.
4. Sprinkle the lettuce in the base of the taco shells, top with the pepper mixture and sprinkle with cheese and coriander.
5. Serve with guacamole.

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