Prep time 20 minutes
Cooking time 45 - 60 minutes
- 1 red onion
- 3 cloves garlic, minced
- 150g Pea Mince
- 1 red pepper, sliced
- 2 tbs tomato puree
- 1 tsp each of cumin, paprika and hot chilli powder
- ½ tsp dried majoram
- 1 tsp sugar
- 2 tsp vegetable bouillon
- 1 tsp worcestershire sauce
- 400g tin tomatoes
- 8 Gluten Free Taco Shells
Soak 150g Pea Mince in 400ml boiling water or vegetable stock. Cover and set aside for 20 mins.
Heat 2 tbs oil in a pan, cook the onions and red peppers for 5 mins until soft. Add garlic and cook for a further minute. Add the spices cook for 5 minutes and then add in the tomato purée.
Add the Pea Mince along with any remaining liquid, the rest of the ingredients, and a further 200ml of water or stock to the pan.
Simmer for 30 mins.
Season to taste and cook for a further 15-30 minutes until tender.
Load up your taco shells with the mince mixture and add your accompaniments.
Add your favourite accompaniments for example; guacamole, grated cheese, refried beans, chopped tomatoes, sliced avocado, shredded lettuce, salsa or sour cream.