Skinny Bean Tacos
2 x 400g/14oz cans chopped tomatoes
1 x 400g/14oz can cannellini beans, drained and rinsed
1 x 400g/14oz can kidney beans, drained and rinsed
1 x 200g/7oz can sweetcorn, drained
dash of hot chilli sauce
salt and ground black pepper
8 corn taco shells
reduced-fat guacamole and soured cream to serve
1 Put the tomatoes in a pan over a high heat. Bring to the boil, then reduce the heat and simmer for 10 minutes or until thickened. Season with salt and pepper.
2 Add the beans and sweetcorn to the pan and heat through. Add some hot chilli sauce to taste.
3 Warm the taco shells according to the pack instructions.
4 Fill the warm tacos with the bean mixture and top with some guacamole and soured cream. Serve immediately.