Spinach Pesto

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Ingredients

4 servings

24
360 g
2
2
90 g
1
200 g Taco shells
White beans (in pot)
Bell peppers (red)
Tomatoes
Sun-dried tomatoes
Lettuce
Walnuts 4 tea sp
2 TBL sp
2 tea sp
2 tea sp
1
2
2 cloves Paprika powder
Cumin
Chili powder
Oregano
Lime
Red onion
Garlic

Variations

Swap hard shell taco’s for soft shell taco’s.

Prep

10 min

1. Chop walnuts, soak them in water ~10 min
2. Dice onion and mince garlic
3. Cut tomatoes into small cubes
4. Chop sundried tomatoes
5. Chop bell peppers into cubes
6. Chop lettuce fine
7. Pre-heat oven to 180°C

Cook

20 min

Sauté half of the garlic and onions

medium heat ~3 min

In a bowl, mix the other half of the onions and garlic with the fresh tomatoes and the juice of one half of the lime

season with salt and pepper

Add the beans, sun-dried tomatoes, and spices

drain beans before adding, medium/high heat, stir through ~2 min

In the meantime, heat up tacos as per package instructions

~8 min at 180°C

Add drained walnuts and bell peppers

medium/high heat ~5 min

Finish with lime juice

medium/high heat ~1 min

Serve by filling tacos with lettuce, bean mix and tomato salsa mix