Tijuana Taco
๐ ๐ด๐ฑ๐ช๐ค๐บ ๐ต๐ข๐ด๐ต๐ฆ ๐ฐ๐ง ๐๐ฆ๐น๐ช๐ค๐ฐ ๐ง๐ฐ๐ณ ๐ข๐ญ๐ญ ๐ต๐ฉ๐ฆ ๐ง๐ข๐ฎ๐ช๐ญ๐บ! ๐๐ช๐ฎ๐ฑ๐ญ๐ฆ ๐ต๐ฐ ๐ฎ๐ข๐ฌ๐ฆ ๐ข๐ฏ๐ฅ ๐ฅ๐ฆ๐ญ๐ช๐ค๐ช๐ฐ๐ถ๐ด ๐ช๐ฏ ๐ต๐ข๐ด๐ต๐ฆ
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๐จ๐ซ ๐๐๐๐จ ๐
๐ข๐ฅ๐ฅ๐ข๐ง๐ โ
* Low Cal Cooking Spray
* 1 red onion diced
* Pinch of chilli flakes
* ยฝ pepper, diced
* 5 mushrooms, thinly sliced
* 1 x can mixed beans, drained
* Mixed herbs, black pepper and salt to taste
* 4 tbsp of ๐๐จ๐ฐ-๐๐๐ฅ ๐๐ข๐ฃ๐ฎ๐๐ง๐ ๐๐๐ฎ๐๐
* 1 tbsp of hot water
* Freshly cut iceberg lettuce
* Low Fat Grated Cheese
๐๐๐ญ๐ก๐จ๐
1. First heat the spray in a large non-stick pan and cook the onion for 4 mins until softened.
2. Add the chilli flakes, herbs, pepper, mushrooms, peppers and cook for a few minutes, then stir in the beans. Continue cooking for 5 minutes.
3. Add the Tijuana Sauce, hot water and simmer for 10-15 minutes until the veggies have softened and the sauce has thickened.
4. Heat your Tacos and add a spoon your bean mix into each taco, top with iceberg lettuce, grated cheese and serve.