2 tablespoons olive oil
1 large onion
2 teaspoons minced garlic
1 medium red capsicum
1 400g tin diced tomatoes
2 tablespoons tomato paste
1 400g tin red kidney beans
1 cup cooked white rice
Directions to Cook:
Finely dice onion and capsicum. Drain and rinse kidney beans and set aside.
Heat oil in large pan over medium heat. Add onion and capsicum and sauté until tender (3-4 minutes). Add garlic, cook further 1 minute. Stir through tomatoes, tomato paste and kidney beans. Bring to the boil, stirring. Reduce heat and simmer for 10-15 minutes or until sauce has thickened slightly.
Add rice to mixture. Stir through 2-3 minutes or until rice is heated through.
Warm taco shells in oven. Spoon mixture into shells. Top with chopped lettuce, grated carrot, diced cucumber and diced tomato. Top with a dollop of sour cream and guacamole.
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