bean and potato tacos

makes 10

2 large all-purpose potatoes, diced

1 tablespoon olive oil

400 g (14 oz) tin red kidney beans, rinsed and drained

freshly squeezed juice of ½ lemon

10 taco shells

¼ small iceberg lettuce, shredded, to serve

3 ripe roma (plum) tomatoes, diced, to serve

1 carrot, grated, to serve

1 small avocado, peeled, stone removed and flesh diced, to serve

½ green capsicum (pepper), seeded, membrane removed and diced, to serve

1 small handful sunflower sprouts, to serve

TACO SEASONING

1 tablespoon cayenne pepper

½ teaspoon garlic powder

½ teaspoon onion powder

1 tablespoon ground cumin

½ teaspoon dry mustard

1 teaspoon sea salt

1 teaspoon paprika

½ teaspoon ground coriander

To make the taco seasoning combine all the ingredients in a small bowl and stir to combine. Store in an airtight container until needed.

Preheat the oven to 200°C (400°F/Gas 6).

Cook the potato in a saucepan of boiling water for about 10 minutes, or until just tender. Drain well, then transfer to a baking tray, drizzle over the olive oil and sprinkle over half of the taco seasoning. Bake in the oven for 20 minutes, or until golden.

Put the beans, lemon juice and remaining taco seasoning into a small saucepan over medium heat and cook for about 5 minutes, stirring often, until warmed through.

Heat the taco shells according to the packet directions. To serve, fill each taco shell with some beans, potato, lettuce, tomato, carrot, avocado, capsicum and sprouts.