These mini tacos will be ready in no time, so ideal for lunch or dinner on busy weekdays or when you don’t want to spend more time in the kitchen. 🙂
cca. 5-10 minutes
cca. 10-15 minutes
1 can white bean (net. weight 240g)
1/2 yellow bell pepper
1/2 green bell pepper
1 medium sized onion
2-3 cloves of garlic
2 teaspoon Chili seasoning
1 teaspoon ground peperoncino
1/2 teaspoon salt or to taste
a small bunch of parsley or cilantro
250 ml tomato puree
1 can sweetcorn – optional
Cut 8-10 cm diameter circles of the tortillas, wet them with a little amount of water then place them into the microwave oven for 30-40 seconds, turn a cupcake mold over and place the tortillas between the muffin forms. Bake them in preheated oven at 180C until they will be crispy (cca. 10-15 minutes).
During the tortillas are baking, cook the onions and bell peppers on a small amount of oil until the onions will be translucent,
then add the chili seasoning, peperoncino and garlic and give them a minute,
add the tomato puree, the white beans (without the juice) 1/2 teaspoon salt and cook them for a few more minutes.
Fill the tortillas with the sauce sprinkle it with fresh parsley, cilantro or fried onions,
and enjoy them!