One of my close friends got married over the weekend. She's the first one from our high school friend group to get married which made it a very exciting and special day. I haven't been to many weddings in my life but this was one of the most beautiful and emotional weddings I've ever been to. The sunshine came out as they exchanged their vows between the peacocks and ducklings (they had their wedding at a farm/petting zoo). I'm so happy for her an her new husband and can't wait to invite them over for a dinner party as husband and wife!
Until then I have a few weeks to brush up on my cooking skills while they're on holiday, starting with this Kidney Bean Taco recipe. This recipe came form the Healthy Food Guide and actually turned out much better than I had anticipated! If you haven't heard of the HFG you should visit their website - they have a ton of great, healthy recipes. Luckily my flat mate Charli has a subscription to their magazine so we get new recipes each month. This post is in no way sponsored, I just genuinely love their recipes!
I served these tacos with some guacamole on the side as in my opinion you can't have Mexican food without guac. These worked great as a vegetarian dish but you could easily throw some chicken or beef in the mix if you wanted to.
1 teaspoon olive oil
1 onion, finely diced
4 tsp crushed garlic
2 red capsicums, diced
1 tbsp ground cumin
1 tbsp ground coriander
2 tsp paprika
2 x 400g cans of chopped tomatoes
1 x 400g can of kidney beans, drained
1 x 400g can of corn kernels
1 avocado, diced
1 cucumber, diced
8 soft shell tacos
3 spring onions, finely sliced
For the braise:
In a large frying pan, heat oil until sizzling. Add onions and cook until translucent.
Add garlic, capsicums and spices. Stir to combine for 2 minutes. Pour in canned tomatoes and simmer for 15 minutes.
Throw in kidney beans and stir to combine.
For the tacos:
Combine avocado, cucumber and lime juice in a small bowl, whisk to combine.
Warm the tacos in the microwave and assemble by spooning the braise in first, followed by the avocado salsa. Sprinkle with spring onions and serve with a plump of sour cream on the side.
This recipe came from the Healthy Food Guide.
I’m Femke. A 20 something year old graphic designer, yoga-lover and food enthusiast. Welcome to my blog - a place for delicious food and inspiration.
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