Mexican Tacos

Prep time  20 minutes

Cooking time 45 - 60 minutes

Serves  4

Ingredients

• 1 red onion
• 3 cloves garlic, minced
• 150g Quick Hydrate Pea Mince
• 1 red pepper, sliced
• 2 tbs tomato puree
• 1 tsp each of cumin, paprika and hot chilli powder 
• ½ tsp dried majoram
• 1 tsp sugar
• 2 tsp vegetable bouillon
• 1 tsp worcestershire sauce 
• 400g tin tomatoes
• 8 Gluten Free Taco Shells

Method

Heat 2 tbs oil in a pan, cook the onions and red peppers for 5 mins until soft. Add garlic and cook for a further minute. Add the spices cook for 5 minutes and then add in the tomato purée.

Add the Quick Hydrate Pea Mince, the rest of the ingredients, and a further 200ml of water or stock to the pan.

Simmer for 30 mins.

Season to taste and cook for a further 15-30 minutes until tender.

Load up your taco shells with the mince mixture and add your accompaniments.

serving suggestion

Add your favourite sides for example; guacamole, grated cheese, refried beans, chopped tomatoes, sliced avocado, shredded lettuce, salsa or sour cream.