Bean Green Tacos

Serves 2-3

1 tin Mixed Beans

1 tin Butter beans

1tsp each smoked and sweet paprika

1tsp garlic salt

1tsp cumin

1tsp salt

1 chopped cooked red pepper (from a jar)

50gr breadcrumbs

2 tbsp chopped chives and flat leaf parsley

1tbp tomato passata

Filling and Toppings

Lettuce leaves as wraps or you could use taco shells if you wished

3tbsp sour cream or natural yoghurt mixed with 1tsp paprika and 1tsp balsamic vinegar

Sriracha or chilli sauce of choice (optional to give an extra kick if you want it)

Serve with your choice or all of chopped cucumber, tomatoes, spring onions, radishes, red onion and slices of avocados

Method

Add everything for the beans to a food processor and gently blitz to mix and breakdown a little – please be careful to turn into a paste.

Tip out into a bowl, taste for seasoning and adjust as needed.

With damp hands, shape into small sausage shapes, lay onto baking sheet lined with parchment paper*

Chill to hold their shape then, when you are ready to serve, remove from the fridge and heat through by putting into a hot oven for 20 mins or so.

Serve with the fillings and toppings.

*If you have silicon moulds you could fill with the bean mix, open freeze for 15 minutes and when they are firm, remove and heat as above.