Bean And Vegetable Chili Tacos - cooking recipe

Ingredients

2 tbsp rapeseed oil
420 g can red kidney beans, drained
420 g can sweetcorn
400 g cherry tomatoes, halved
1-2 None red chillies, finely sliced
1 None red onion, peeled and chopped
Pinch None ground cumin
100 g spring onions, trimmed and finely sliced
8-12 None taco shells
100 g Gouda cheese, grated
None None soured cream, to serve

Preparation

Heat the oil in a saucepan and add the beans, sweet corn, tomatoes, chilis, onion and cumin. Cook, stirring, for 10 mins. Season to taste.
Just before serving, stir in the scallions. Spoon into taco shells, sprinkle with cheese and serve with sour cream on the side.