Spicy bean tacos with all the trimmings. The veggie bean filling can be made in advance and will keep in the freezer for 2 months, so whenever you fancy a veggie taco you can whip one up in minutes.  

Replace the cheese and yoghurt with dairy-free alternatives for vegan tacos.

Ingredients 

1 tbsp olive oil 
1 onion, finely chopped 
1 garlic clove 
3 celery stalks, finely chopped 
200g/7oz portobello/shiitake mushrooms, chopped 
2 green chillies, chopped 
100g/3½oz tomato purée 
1 tsp cocoa powder (optional) 
150ml/5fl oz vegetable stock 
2 x 400g tinned kidney beans, or mixed beans, rinsed and drained 
salt and freshly ground black pepper 


To serve 
12 ready-made taco shells, warmed 
150g/5oz Monterey Jack (or mild cheddar) cheese, grated 
2 tbsp chopped fresh coriander (optional) 
200ml/7fl oz plain yoghurt