Prep time: 10 mins Cook time: Less than 5 mins Total time: Less than 15 mins
4 Taco shells
30g Carrot max 75g
15g Black eyed beans
15g Pinto beans
10g White Cabbage max 75g
10g Red cabbage max 75g
40g Red grapes
8-12 leaves lettuce
200g Mexican Fajita sauce
60g Walnuts 30g max
Raita Sauce, (see recipe in sides & dips).
Drain, rinse and weigh beans.
Chop and weigh remaining ingredients.
Mix all the ingredients except the lettuce, Fajita sauce and walnuts and leave to one side.
Place the walnuts into a blender and mix into small lumps.
Heat taco shells in a microwave, (see packet for heating instructions)
Dividing evenly, place the lettuce leaves inside the taco shell followed by the bean mixture.
In a saucepan cook the chopped walnuts and Fajita sauce until bubbling or piping hot.
Pour heated sauce mix into the taco shell and top with Raita sauce to finish.
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